James Martin’s autumn minestrone soup
This is a hearty winter version of Minestrone Soup served with a lovely home-made pesto. Leeks, carrots, smashed spaghetti, bacon lardons, celery, fennel, chard, cabbage and radish, this dish will definitely up your veg quota!
Ingredients
Salt and pepper
25ml olive oil
1 leek, sliced
1 carrot, diced
75g spaghetti, smashed,
100g bacon lardons
250ml water
1 celery stick, diced
1 fennel top, sliced
100g pumpkin, diced
few leaves of spring cabbage and chard, shredded
15g butter
2 radish, sliced
Pesto
100ml olive oil
1 large bunch of parsley
25g Parmesan, grated
Method
- In a large non-stick frying pan, cook the bacon lardons in the oil for 1-2 mins. Then add the leek, carrot and celery and cook for another 2 mins.
- Add spaghetti and the remaining vegetables, then the water cook for 5 mins.
- To make the pesto, put everything into a food processor and blitz.
- To finish the soup season, stir in the pesto and top with radish.
