In a Dutch oven or stockpot set over medium-high heat, cook the speck (pancetta) in olive oil until crispy.
Add the Parmigiano rind and vegetables excluding the leafy vegetables. Add cold water to cover the vegetables by 2 inches. Bring to the boil, reduce the heat to medium-low and simmer for about 1 hour or the vegetables are tender. After 45 minutes of cooking. Stir in salt and pepper to taste as well as the leafy vegetables. Remove the Parmigiano rind. Add the basil and stir.
Serve with a sprinkle of Parmigiano and a drizzle of olive oil.
50g speck or pancetta diced
1 tbsp extra virgin olive oil
1 piece of Parmigiano rind, waxy side scrubbed with the back of a knife (optional)
1 sweet onion, diced
1 large carrot, diced
1 large celery stalk, diced
1 small leek, white and light green part only, diced
2 medium potatoes, peeled and diced
3-4 canned plum tomatoes, seeded and diced
600g mixed vegetables of choice (zucchini, green beans, squash, parsnip), diced
500g leafy vegetables such as Swiss chard leaves, shredded, stems peeled and diced
200g borlotti beans or chickpeas
Coarse sea salt and freshly ground black pepper to taste
Basil leaves, torn
Extra virgin olive oil
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