Difficulty: Easy - for beginners
1 tablespoon olive oil
130g pack pancetta
2 medium sized onions, chopped
1 clove garlic, crushed
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
350g courgettes roughly chopped
2 tablespoons tomato purée
1.2 litres chicken stock
75g conchigliette pasta
200g canned cannelini beans
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
4 tablespoons chopped fresh parsley
Freshly ground black pepper
Freshly grated parmesan cheese
Heat the oil in a large saucepan, add the pancetta, onions, garlic and peppers. Cook until soft and add the courgettes, tomato paste and the stock.
Season, lower the heat and cook gently for 10 minutes. Add the pasta and beans and cook for a further 8-10 minutes or until the pasta is cooked.
Add the herbs and serve in big deep bowls sprinkled with freshly grated Parmesan cheese.