Minestrone with pesto

Preparation time : 85 minutes                                Servings : 4

 

 

 

 

 

 

 

 

Ingredients

 

• 2 tbsp canola oil
• 3/4 cup pancetta, finely diced
• 1 large onion, roughly chopped
• 2 white potatoes, peeled and diced
• 2 garlic cloves, finely chopped
• 2 large carrots, peeled and diced
• 4 large celery stalks, diced
• 1 bay leaf
• 2 rosemary sprigs
• 1 cup crushed tomatoes
• 2 cups canned cannellini beans, drained
• 6 cups vegetable broth
• 3 cups elbow macaroni
• 1 1/2 cups frozen peas, thawed
• 2 cups string beans, trimmed and halved
• Salt & pepper

Use your favourite pesto. 

Method : 

1. For the soup: Heat the olive oil in a Dutch oven set over a medium heat until hot.
2. Sweat the pancetta, onion, potatoes, garlic, carrot, celery, bay leaf and rosemary with a little salt for about 10 minutes until the vegetables are softened.
3. Stir in the crushed tomatoes, cannellini beans and broth, and cook until simmering.
4. Once simmering, cook over a slightly reduced heat until the beans and vegetables are very tender, 30-40 minutes, stirring from time to time; stir in the macaroni after 25 minutes.
5. Discard the bay leaf and rosemary, and stir in the peas and string beans. Gently simmer for a further 5 minutes until tender.
6. Adjust seasoning to taste with salt and pepper. 

Serve with your favourite pesto.

1.