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 oil1 leek, sliced1 carrot, diced75g (21⁄2oz) spaghetti, broken into small pieces 100g (31⁄2oz) bacon lardons 250ml (81⁄2fl oz) water
1 celery stick, diced1 fennel top, sliced 100g (31⁄2oz) pumpkin, diced
A few leaves of spring cabbage and chard, shredded15g (1⁄2oz) butter
2 radishes, thinly sliced for garnishSalt and pepper
For the pesto:
1 large bunch of parsley 25g (1oz) Parmesan, grated100ml (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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