Directions
- 1Make the pesto by blending basil, garlic, pine nuts, olive oil, and parmesan.
- 2Prep all the vegetables for the minestrone: onion, garlic, courgette, green beans, and kale.
- 3Wash the chickpeas and cannellini beans.
- 4In a pan, sweat down guanciale and butter with onions, fennel, and garlic.
- 5Add in the courgettes, green beans, and legumes.
- 6Add some white wine and reduce it down.
- 7Add in the chicken stock and pasta.
- 8Cook the minestrone for 10 minutes.
- 9In the meantime, fry sourdough in olive oil.
- 10Add the pesto to the cooked minestrone.
- 11Check the seasoning.
- 12Plate it up in a bowl.
- 13Top with olive oil, black pepper, and a bit of parmesan.
Ingredients
- basil
- garlic
- pine nuts
- olive oil
- parmesan
- onion
- garlic
- courgette
- green beans
- kale
- chickpeas
- cannellini beans
- guanciale
- butter
- fennel
- white wine
- chicken stock
- pasta
- sourdough
- black pepper
Equipment
blenderpanbowl
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