Heat the 2 tablespoons olive oil in a large, cast iron or heavy-based pot over a medium heat. Add the pancetta and Italian sausage, breaking up the sausage into small chunks with a wooden spoon, and fry until lightly browned. Add the onion, leek, garlic, carrots, celery, fennel and potatoes. Lower the heat and cook for about 15-20 minutes, until the vegetables start to soften.

Add the wine and bring to the boil, then add the tomatoes, thyme and bay leaf. Add 6 cups stock, adding more if it looks a little thick or the vegetables aren’t well covered. Return to the boil, then simmer on a low heat for a further 15 minutes.

Drain and rinse the beans. Add the beans, zucchini, and salt and pepper to taste to the pot and return to the boil. Once boiling, add the pasta and cook until al dente, following the packet instructions. Add more stock if the soup is too thick, and adjust the seasoning if necessary.

Serve scattered with torn basil leaves, freshly grated Parmesan and a good drizzle of extra virgin olive oil. Perfect alongside a glass of Yellow Label Merlot and some crusty Italian bread.


*If you like your soup a little spicier, choose spicy Italian sausage and chilli pancetta.