INGREDIENTS:
• 4 tbsp extra virgin olive oil
• 50gr pancetta, diced
• 1 large onion, diced
• 2 garlic cloves, crushed
• 2 medium carrots, diced
• 2 celery sticks, diced
• 2 courgettes, diced
• 100gr broccoli, trimmed into florets, stems peeled and chopped
• 4 plum tomatoes (from a tin)
• 1.2 litres vegetable stock
• 300gr frozen broad beans (or 250gr fresh broad beans if you'd prefer)
• 150gr rice
• 40gr Pecorino Romano cheese, grated
• Salt and freshly ground black pepper
• Crusty bread rubbed with garlic and olive oil

METHOD:
• Heat 2 tbsp of the olive oil in a large pan and cook the onion and pancetta gently for five minutes until the onion is soft. Add the garlic, carrots, celery, courgettes and broccoli stalks (but not the florets) and tomatoes. Fry for 5-7 minutes, stirring frequently.
• Pour in the stock and bring to the boil. Stir in the broad beans and rice and season with salt and pepper. Simmer for 10 minutes until the rice is just tender. Add the broccoli florets and cook for 5 minutes. Stir in the remaining olive oil and the pecorino cheese.
• For the bread, toast some crusty bread on a griddle. Rub it with some garlic and olive oil. Drizzle the soup with olive oil and serve immediately with the garlic bread.

www.cooksforcooks.com Loads of easy recipes, make your own online cookbook.
Daily Cooks Challenge is on ITV1 from 24 M