Minestrone with Olive, Garlic and Cheese Bread
Serves 6, Prep 30 mins, Cook 22 mins
2 tblsps olive oil 2 leeks, trimmed, washed, sliced (white part only) 100g sliced pancetta, finely chopped 2 tblsps tomato paste 1 tblsp Italian herbs stir-in paste 2 litres (8 cups) chicken stock 500g Desiree potatoes, peeled, cut into 1½cm pieces 410g can crushed tomatoes 400g can four bean mix, drained, rinsed 1 medium zucchini (200g), trimmed, coarsely shredded Cracked black pepper, to taste OLIVE, GARLIC AND CHEESE BREAD
520g loaf kalamata olive sourdough 75g butter, chopped, at, room temperature 1 clove garlic, crushed 1½ cups grated pizza cheese 1 Heat oil in a stockpot over a medium to high heat. Add the leeks and pancetta. Cook, stirring occasionally, for about 5 minutes, or until…