Ingredients
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1 tablespoon olive oil
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1 brown onion, finely chopped
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1 carrot, peeled, finely chopped
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1 celery stick, finely chopped
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4 pancetta slices, chopped
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4 cups (1 litre) Massel chicken style liquid stock
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400g can Italian-style chopped tomatoes
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1 zucchini trimmed, finely chopped
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1/2 cup (about 60g) penne rigate
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1/2 cup (80g) frozen peas
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400g can borlotti beans, rinsed, drained
Basil pesto
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1 cup basil leaves
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1/4 cup (45g) toasted pinenuts
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1 garlic clove, finely chopped
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1/4 cup (60ml) olive oil
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25g parmesan, coarsely crumbled
Method
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1Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery and pancetta and cook, stirring, for 5 minutes or until onion softens. Add the stock, tomato and zucchini and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until soup thickens slightly. Add the pasta and cook for 10 minutes or until tender.
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2Add the peas and borlotti beans and cook, stirring, for 5 minutes or until heated through.
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3Meanwhile, place the basil, pinenuts and garlic on a chopping board and use a sharp knife to coarsely chop. Transfer to a bowl. Add the oil and parmesan and gently stir to combine. Season with salt and pepper.
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4Ladle the soup evenly among serving bowls. Spoon over the basil pesto and serve immediately.
Source: taste.com.au
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