Splash of olive oil 200g chopped pancetta or smoked bacon
1 leek, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
3–4 sticks celery, chopped
4–5 carrots, chopped
1 chilli (optional)
2 tablespoons dried mixed herbs
1 litre passata
1 litre gluten free chicken stock
3 large kale leaves, stalks removed
1 x 400g can cannellini beans, drained
1 x 400g can green/puy lentils, drained
Sea salt and freshly ground black pepper
Freshly grated Parmesan, to serve
Method
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.