Fennel & pancetta minestrone
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Fennel & pancetta minestrone

By Elena Silcock

Contains pork – recipe is for non-Muslims only

Make this minestrone soup with pancetta, macaroni, fennel and peas for a hearty lunch or easy midweek dinner. Serve with pesto and crusty bread

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 517
  • fat 22g
  • saturates 6g
  • carbs 52g
  • sugars 9g
  • fibre 14g
  • protein 21g
  • salt 1.7g

Ingredients

  • 77g pack smoked pancetta lardons
  • small bunch spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp fennel seeds
  • 2 fennel bulbs, halved lengthways and sliced, fronds reserved to serve
  • 1l low-salt chicken stock
  • 100g macaroni (or another small pasta)
  • 100g frozen peas
  • 2 tbsp pesto, to serve
  • crusty bread, to serve

Method

  1. Dry-fry the lardons for 7-10 mins or until they begin to release their oils. Add the spring onions and cook gently for 5 mins or until softened, then add the garlic and fennel seeds, and cook for a few mins more. Add the fennel, cook for a few mins, then pour in the stock and 500ml water.

  2. Simmer for 5 mins, then drop in the pasta and bring to the boil. Cook the pasta following pack instructions, then tip in the peas, cook for 2 mins more and season to taste. Divide between two bowls and top each with a dollop of pesto and some fennel fronds. Serve with crusty bread.

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