Soup:
- 50ml extra virgin olive oil
- 300g smoked streaky bacon, roughly chopped
- 2 tbsp sherry vinegar
- 2 red onions, roughly chopped
- 2 carrots, roughly chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, roughly chopped
- 1 large leek, roughly chopped
- 2 large waxy potatoes, roughly chopped
- 6 vine tomatoes, roughly chopped
- Small bunch fresh rosemary and thyme
- 130g small orecchiette pasta
- 2 litres pints good quality beef stock
- 400g tin cannellini beans, drained and rinsed
- 16 small florets purple sprouting broccoli
- 100g baby leaf spinach
- Salt, freshly ground black pepper
Wild garlic pesto:
- 15g fresh basil, roughly chopped
- 15g wild garlic, roughly chopped
- 50g pine nuts
- 3 tbsp olive oil
- 15g Parmesan, finely grated
- ½ lemon zest only, finely grated
- 1 tsp lemon juice, to taste
- Salt, freshly ground black pepper
To serve:
- Small handful fresh basil, roughly chopped
- Small handful fresh flat-leaf parsley, roughly chopped
- Small handful fresh chives, snipped
- 100g Parmesan, finely grated
- Olive oil to drizzle
- 1 loaf crusty bread, to serve
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Heat oil in saucepan over high heat
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Add bacon, season and fry for 5 minutes until caramelising
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De-glaze pan with sherry vinegar
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Add red onions, carrots, garlic, celery, leek
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Cook for 10 minutes until softened
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Stir in potatoes, tomatoes with vines
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Add rosemary, thyme bundle
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Squash tomatoes. Bring pan to simmer
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Heat beef stock over high heat
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Add pasta to vegetables
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Pour soup into pressure cooker
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Remove rosemary, thyme bundle, tomato vines
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Stir in cannellini beans, broccoli, spinach for 5 minutes
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For pesto, grind basil, wild garlic in a mortar with a pestle
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Add pine nuts, lemon zest, grind
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Add olive oil to make a paste, grind in Parmesan
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Add a squeeze of lemon, season to taste
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To serve, pour into soup bowls
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Sprinkle over fresh herbs, parmesan, wild garlic pesto, olive oil
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Serve with crusty bread
A healthy winter warmer! Cooking…
