Ingredients:
• 2 tbsp of extra-virgin olive oil
• 200g smoked pork belly, bacon or speck cut into 1cm dice
• 3 onions, diced
• 1 carrot, diced
• 2 celery stalks
• 2 chorizo’s, diced
• 4 free-range chicken thigh fillets, diced
• 3 garlic cloves, crushed
• 1 400g can chopped tomatoes
• 1L chicken stock
• 250g Gluten Free Spaghetti or 1/2 cup quinoa
• 150g green peas
• 2 zucchini’s, diced
• 1 x 400g canned cannellini beans, rinsed and drained
• 1 packet of baby spinach leaves
• 1 tbsp finely chopped parsley or basil leaves
• To serve: finely grated parmesan
Method:
1. Heat 1tbsp olive oil in large saucepan over medium-high heat
2. Add bacon or pork belly and cook, stirring occasionally for 2mins or until starting to colour
3. Add onion, carrot and celery and cook for 10mins
4. Then add chorizo, chicken and garlic and cook, stirring occasionally for 5mins
5. Add tomato and stock and season to taste with sea salt and freshly ground pepper
6. Bring to boil, reduce heat to medium, then cover and simmer for 10mins
7. Add pasta, peas, zucchini and beans and stir to combine
8. Increase heat to medium-high and cook, covered, for 10-12mins or until pasta is all done
9. Remove from heat, stir through spinach, parsley and remaining olive oil
10. Ladle into bowls and serve immediately with parmesan and some bread, if desired
