ITALIAN BROTH

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ITALIAN BROTH

INGREDIENTS

  • 1 free-range chicken
  • 1 tomato, skin on
  • 1 potato, unpeeled
  • 1 whole butternut, peeledand chopped
  • 2–3 carrots, roughly chopped
  • 2–3 leeks, roughly chopped
  • 1 onion, roughly chopped
  • 1 stick celery, roughly chopped
  • salt and pepper, to taste
  • 6 cloves garlic
  • 2l water
  • 2 cups durum semolina pasta

To serve:

  • grated Parmesan
  • large croutons, made from sliced, fried baguette
  • fresh parsley

METHOD

  1. Combine all the ingredients, except the pasta, in a slow cooker and cook on low for 12 hours.
  2. Remove all the solid ingredients by passing the broth through a sieve.
  3. Add the pasta and return to the heat for 12 minutes until the pasta is soft.

To serve: place a large crouton in each bowl and top with grated Parmesan and a sprinkle of parsley.

(Serves 6–8)