Ingredients:

• 2 Tbsp. olive oil
• 8 oz. pancetta, finely diced
• 2 cups sweet onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1/2 of one Savoy cabbage, chopped
• 1 28 oz. can of diced or crushed tomatoes
• 2 Tbsp. tomato paste
• 3 quarts gluten-free vegetable stock
• 1 14 oz. can of black (or other) beans, rinsed and drained
• 2 large handfuls baby spinach
• 1 cup uncooked gluten-free or regular elbow pasta
• Salt and pepper

Directions

1. In a large heavy bottomed pot, heat olive oil over medium-high heat. Add pancetta and cook 2-4 minutes, stirring. Then mix in onion, carrots and celery and cook a further 4-6 minutes, stirring often.
2. Add garlic, cabbage, tomatoes and tomato paste. Stir to combine. Cook a further 2 minutes. Pour in stock and bring to a boil.
3. Reduce heat to a simmer. Add beans, spinach and pasta. Season with salt and pepper, and simmer until pasta is cooked, about 10 minutes.
4. Ladle into bowls. Serve soup with warm gluten-free bread.

Food photography by Chris Gonzaga