Fennel & pancetta minestrone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 77g pack smoked pancettalardons
- small bunch spring onionsthinly sliced
- 1 garlic clovecrushed
- 1 tsp fennel seeds
- 2 fennel bulbshalved lengthways and sliced, fronds reserved to serve
- 1l low-salt chicken stock
- 100g macaroni(or another small pasta)
- 100g frozen peas
- 2 tbsp pestoto serve
- crusty breadto serve
Nutrition: Per serving
- kcal517
- fat22g
- saturates6g
- carbs52g
- sugars9g
- fibre14g
- protein21g
- salt1.7g
Method
step 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.
step 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.
