Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs olive oil

  3. 1 brown onion, finely chopped

  4. 1 carrot, peeled, finely chopped

  5. 1 celery stick, finely chopped

  6. 4 pancetta slices, chopped

  7. 4 cups (1 litre) chicken stock

  8. 400g can Italian-style chopped tomatoes

  9. 1 zucchini trimmed, finely chopped

  10. 1/2 cup (about 60g) small penne

  11. 1/2 cup (80g) frozen peas

  12. 400g can borlotti beans, rinsed, drained

  13. Basil pesto

  14. 1 cup basil leaves

  15. 1/4 cup (45g) toasted pinenuts

  16. 1 garlic clove, finely chopped

  17. 1/4 cup (60ml) olive oil

  18. 25g parmesan, coarsely crumbled

Instructions Jump to Ingredients ↑

  1. Heat 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.

  2. Add the peas and borlotti beans and cook, stirring, for 5 minutes or until heated through.

  3. Meanwhile, 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.

  4. Ladle the soup evenly among serving bowls. Spoon over the basil pesto and serve immediately.


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