Serves 4-6

Ingredients: 

1ltr Spring Bone Broth plain chicken 

100g Pancetta

1 large red onion

2 cloves garlic 

2 sticks celery 

2 tomatoes 

1 courgette

2-3 stems of Kale 

100g leftover roast squash

50g pasta (broken up)

5g parsley

5g tarragon

salt and pepper 

Method:

Start by dicing all the vegetables, you can go as fine or as chunky as you want, I prefer a more chunky dice in this type of soup.

Dice your pancetta into Lardons (you can always ask your butcher to do this!)

Put a medium size pot on a medium heat and add the pancetta, when the fat starts to render and crisps up add the onion, garlic and celery, season with a small amount of salt and cook on a low heat for 3-4 mins.

Add the courgette and turn the heat up a little and cook for 1-2 mins, then add the tomatoes and kale and the Spring Broth.

Add the broken up spaghetti, season well with salt and pepper and bring to a boil, reduce then to a simmer and cook until the pasta is cooked. Add the roast squash to warm through (do this last so it doesn’t break up too much).

Check for seasoning and add the chopped parsley and tarragon and serve.