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Ingredients
Minestrone with Pesto
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon finely chopped flat-leaf (Italian) parsley
55 g (2 oz) pancetta, cubed
1 celery stalk, halved, then sliced
1 carrot, sliced
1 teaspoon tomato paste (concentrated purée)
200 g (7 oz) tinned chopped tomatoes
1 litre (35 fl oz/4 cups) chicken or vegetable stock
1 zucchini (courgette), sliced
2 tablespoons peas
6 runner beans, cut into 2 cm (¾ in) lengths
a handful shredded savoy cabbage
2 tablespoons ditalini
100 g (3½ oz) tinned borlotti beans
2 tablespoons fresh pesto
Method
- Melt the oil in a large saucepan and add the onion, garlic, parsley and pancetta. Cook everything over a very low heat, stirring the mixture once or twice, for about 10 minutes, or until the onion is soft and golden. If your heat won't go very low, keep an eye on everything and stir more often.
- Add the celery and carrot and cook them for 5 minutes. Stir in the tomato paste and tomato with plenty of pepper. Add the stock and bring slowly to the boil. Cover and leave to simmer for 30 minutes, stirring once or twice.
- Taste the soup for seasoning, adjust if necessary, then add the zucchini, peas, runner beans, cabbage, ditalini and drained and rinsed borlotti beans. Simmer everything for a couple of minutes until the pasta is al dente. Serve with some pesto spooned into the middle of each bowl of minestrone.
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