Portuguese Vegetable Soup

• servings: 6-8

Ingredients

1/2 packet pancetta

2 tbs olive oil

Red pepper flakes

3 cups mirepoix

1 shallot diced

1 leek washed and sliced

1/2 small pack red lentils

2 tbsp tomato paste

4 cloves minced garlic

Ham hock

Large container of chicken broth- like 2.5 quarts

1 large yellow potato diced

1/4 cabbage head sliced

2 cans white beans drained

1/3 box ditalini

1/2 bag spinach

Directions

Render pancetta with a little olive oil and red pepper flakes. Add mirepoix, shallot, leeks and cook down 3-5 minutes at medium heat. Then add crushed garlic and tomato paste and stir 60 seconds. Add ham hock, diced potatoes, cabbage, lentils, two drained cans of white beans, and broth and simmer for 30-45 mins, adding water to avoid burning. (Throw in Parmesan rind if you want). Add ditalini and cook according to package- another 15 or so minutes. Add spinach and stir until wilted in. Serve with Parmesan and crusty bread.