Smoky minestrone soup

The smoked paprika in this soup intensifies the tomato colour and creates a lovely smoky undertone. If you can't find thick-cut pancetta, regular thinly sliced pancetta will create the same flavour. For a vegetarian version, use vegetable stock and omit the pancetta.

Serves: Six to eight

Ingredients

• 2 tablespoons ghee or olive oil
• 4 x 1cm-thick slices pancetta (about 200g ), cut into chunks
• 2 carrots, cut into roughly 1cm cubes
• 1 red onion, finely chopped
• 2 sticks celery, finely chopped
• 2 teaspoons sweet smoked paprika
• 2 teaspoons fennel seed, ground in a mortar and pestle
• 400g (1 bunch) rainbow chard or silverbeet, shredded
• 4 cloves garlic, crushed
• 2 sprigs fresh herbs (thyme, rosemary or sage), leaves chopped finely
• 1 large glass red wine
• 400g can chopped tomatoes
• 1 teaspoon salt
• 400g can cannellini beans, drained and rinsed
• 1½ litres (6 cups) chicken bone broth or stock
• Shaved parmesan to serve (optional)

Method:

1. Heat ghee or oil in a large, heavy-based pot and fry the pancetta for 3 minutes. Add carrots, red onion, celery, paprika and ground fennel seed and gently fry for 10 minutes.
2. Add chard, garlic and half the chopped herbs. Stir for a couple of minutes then add wine, tomatoes and salt. Bring to a simmer and cook for 10 minutes.
3. Add beans and broth. Bring back to the boil, cover and simmer for 30 minutes.
4. Check seasoning and stir in remaining herbs. Serve topped with shaved parmesan if desired. 

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Written by Andrew McKenna. First appeared on Stuff.co.nz.