Country Soup

Country Soup
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 4

    slices pancetta, diced

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 2

    garlic cloves, chopped

  • 1

    leek, white part only, minced

  • 2

    carrots, diced

  • 1/4

    cabbage, sliced and chopped

  • 4 cups
    (1 L)

    chicken bouillon

  • 2

    potatoes, diced

  • 2

    tomatoes, peeled and seeded, diced

  • Salt and pepper to taste

  • 1/4 cup
    (60 mL)


  • 1/4 cup
    (60 mL)

    grated romano cheese


In a pot, brown pancetta in olive oil. Add garlic and leek and cook about 1 minute more.

Add carrots and cabbage, cook 2 more minutes.

Add chicken bouillon, bring to a boil. Add potatoes and tomatoes. Season and simmer 10-12 minutes. Adjust seasoning.

Add pesto before serving and sprinkle bowls of soup with Romano.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007