- Heat the olive oil in a large stock pot with the chopped pancetta, leek, onion and garlic, and sauté gently until translucent.
- Add the celery, carrots, chilli and dried herbs and sauté for another 5 minutes.
- Add the passata and chicken stock and cook for a further 5 minutes, then add the kale, beans and lentils and simmer for 7–8 minutes, until the vegetables are just cooked.
- Season with salt and pepper to taste, and serve with a really generous grating of fresh Parmesan.
Recipe taken from Hassle Free Gluten Free by Jane Devonshire, published by MasterChef Champion.