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Recipe: Autumn Minestrone Soup

Tuesday, 15 October 2024 08:00

This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota

SERVES 4

 

INGREDIENTS

25ml (1fl oz) olive oil
1 leek, sliced
1 carrot, diced
75g (21⁄2oz) spaghetti, broken into small pieces 100g (31⁄2oz) bacon lardons 250ml (81⁄2fl oz) water

1 celery stick, diced
1 fennel top, sliced 100g (31⁄2oz) pumpkin, diced

A few leaves of spring cabbage and chard, shredded
15g (1⁄2oz) butter

2 radishes, thinly sliced for garnish
Salt and pepper

For the pesto:

1 large bunch of parsley 25g (1oz) Parmesan, grated
100ml (31⁄2fl oz) olive oil

 

METHOD

1. In a large non-stick frying pan, cook the bacon lardons in the olive oil for 1 to 2 minutes. Then add the leek, carrot and celery and cook gently for another 5 minutes.

2. Add the spaghetti and the remaining vegetables (except the radish), then add the water, simmer for approx 20 minutes, while you make the pesto.

3. To make the pesto, put the olive oil, parsley and Parmesan into a food processor and blitz.

4. To finish the soup; season to your liking, stir in the pesto, and serve in warmed bowls topped with the radish.

 

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