60 ml(¼ cup) olive oil100 gmpancetta, coarsely chopped2zucchini, coarsely chopped1leek, thinly sliced1bulb of baby fennel, thinly sliced 100 gmspaghetti, broken into small pieces (see note)2litres (8 cups) chicken stock or water1400gm can cannellini beans, drained and rinsed1bunch of broccolini, trimmed, cut into 3cm lengths100 gmcurly kale, thinly sliced1cup (loosely packed) basil leaves, coarsely tornTo serve:extra-virgin olive oil, shaved parmesan and crusty bread
Heat olive oil in a large heavy-based saucepan, add pancetta, zucchini, leek and fennel and cook over medium-high heat until soft (5 minutes). Season to taste with sea salt and freshly ground black pepper. Add broken spaghetti and chicken stock (or water), bring to the boil, reduce heat to low, and simmer until pasta is almost cooked (5 minutes). Add beans, broccolini and kale, stir to combine and cook until broccolini is tender and pasta is al dente (3 minutes). Season to taste, add basil leaves, and serve drizzled with extra-virgin olive oil, shaved parmesan and crusty bread, if desired.
Note Any small pasta such as ditalini or risoni may be used in place of the broken spaghetti.