1/4 cup (60 ml) mild pancetta, chopped

1 1/2 cups (375 ml) leeks, white part only, diced

2 cloves garlic, finely chopped

3 tablespoons (45 ml) olive oil

3/4 cup (180 ml) celery, diced

1 cup (250 ml) carrots, diced

1 cup (250 ml) green beans, cut into 1/2-inch (1-cm) pieces

7 cups (1.75 litres) chicken broth

1 bay leaf

1/2 cup (125 ml) canned white beans, rinsed and drained

1 cup (250 ml) zucchini, diced

1/4 cup (60 ml) short pasta (tubetti, for example)

5 plum tomatoes, roasted, peeled and chopped (see recipe for Roasted Tomato Sauce)

1/4 cup (60 ml) fresh basil, chopped

1 tablespoon (15 ml) fresh oregano, chopped

1/2 cup (125 ml) Parmigiano-Reggiano cheese shavings (for garnish)

Salt and pepper

In a saucepan, brown the pancetta, leek and garlic in the oil. Add the celery, carrots and green beans. Season with salt and pepper. Cook for about 3 minutes.

Add the broth and bay leaf. Cover, bring to a boil and simmer over medium heat for 10 minutes. Add the white beans, zucchini and pasta.

Continue cooking for about 10 minutes or until the pasta is al dente.

Add the tomatoes, basil and oregano. Adjust the seasoning.

Pour into bowls and sprinkle with the Parmesan shavings.

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