Minestrone With Pancetta
(Zuppa di Minestrone con Pancetta)
Ingredients:
2 tbs extra virgin olive oil
1 onion, finely chopped
7 oz (200 grams) pancetta, cut into thin strips
2 cloves of garlic, crushed
2 carrots, peeled and finely diced
2 stalks of celery, thinly sliced
1 courgette, finely diced
1/4 of a savoy cabbage, finely sliced
One 400 gram can borlotti, cannellini or mixed beans, drained
One 400 gram can chopped tomatoes
1 tbs tomato puree
4 and 1/4 cups (1 liter) chicken stock
6 tbs good quality green pesto
Parmigiano cheese shavings to serve
Directions:
Heat the olive oil in a large saucepan and add the chopped onion, strips of pancetta, crushed garlic, diced carrot and thinly sliced celery.
Cook gently for about 15 minutes, until all the vegetables are softened but not colored.
Add the diced courgette, sliced cabbage, canned beans, chopped tomatoes, tomato puree, chicken stock and bring to simmering point.
Cook for 15 minutes and then season with salt and pepper.
Serve in individual bowls and finish by putting a spoonful of green pesto in the center of each one before shaving over some Parmigiano cheese. Serve immediately. Serves 6.