One-Pot Pancetta & Baby Kale Minestrone

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a high heat

Once hot, add a drizzle of vegetable oil and the pancetta lardons and cook for 3-4 min or until crispy

Meanwhile, boil a kettle 

Peel and finely dice the brown onion[s]

Peel and finely chop (or grate) the garlic

Once the pancetta is crispy, add the diced onion to the pan with a large pinch of salt and cook over a medium heat for 3-4 min or until soft 

Once soft, add the chopped garlic and dried oregano to the pan and cook for a further 1 min

Meanwhile, dissolve the chicken stock cube[s] in 650ml [1.1L] boiled water – this is your chicken stock 

Add the chicken stock, conchiglie, chopped tomatoes and 2 tsp [3 tsp] sugar to the pan

Cover with a lid and cook over a medium heat for 12-14 min or until the conchiglie is cooked

Meanwhile, pick the basil leaves from their stems and discard the stems

Chop a couple of basil leaves finely, leaving the rest whole

Drain and rinse the cannellini beans 

Once the conchiglie is cooked, add the drained cannellini beans, whole basil leaves (save the chopped basil for garnish) and baby kale to the pan

Cook for 1-2 min or until the baby kale has wilted and the cannellini beans are warmed through

Season generously with both salt and pepper – this is your pancetta minestrone