Minestrone with Olive, Garlic and Cheese Bread

Serves 6, Prep 30 mins, Cook 22 mins

2 tblsps olive oil 2 leeks, trimmed, washed, sliced

(white part only) 100g sliced pancetta, finely

chopped 2 tblsps tomato paste 1 tblsp Italian herbs stir-in paste 2 litres (8 cups) chicken stock 500g Desiree potatoes, peeled,

cut into 1½cm pieces 410g can crushed tomatoes 400g can four bean mix,

drained, rinsed 1 medium zucchini (200g),

trimmed, coarsely shredded Cracked black pepper, to taste

OLIVE, GARLIC AND CHEESE BREAD 520g loaf kalamata olive

sourdough 75g butter, chopped, at, room

temperature 1 clove garlic, crushed 1½ cups grated pizza cheese 1 Heat oil in a stockpot over a medium to high heat. Add the leeks and pancetta. Cook, stirring occasionally, for about 5 minutes, or until soft. Stir in pastes. 2 Add chicken stock, potatoes, tomatoes and bean mix. Bring to a boil. Gently boil, uncovered, for about 20 minutes, or until potatoes are tender. Stir in the zucchini. Gently boil for a further 2 minutes. Season with pepper and remove from the heat. 3 Meanwhile, to make bread, cut crossways into 1½cm-thick slices, about three-quarters of the way through. Spread combined butter and garlic over cut-sides. Push cheese in between slices. Place on oven tray lined with baking paper. 4 Cook in a moderate oven (180C) for about 20 minutes, or until bread is crisp. 5 Serve minestrone with bread.