Pesto minestrone with asparagus, broad beans and tomatoes

Name: Pesto minestrone with asparagus, broad beans and tomatoes
Yield: Serves 6
Ingredients: 50 ml olive oil; 1 rasher streaky bacon; 30 g pine nuts; 100 ml olive oil; 30 g Parmesan, grated; 1 garlic clove; 2 bunches fresh basil; a sprig of fresh thyme; 1 garlic clove, crushed; 1.3 litres chicken stock (see Tip); 1 bay leaf; 100 g dried cannellini beans, soaked in water for 24 hours; 100 g dried cannellini beans, soaked in water for 24 hours; ½ carrot; ½ onion; 50 g spaghetti, broken into short pieces; 40 g sun-dried tomatoes; salt and freshly ground black pepper; salt and freshly ground black pepper; 80 g fresh peas; 80 g fresh broad beans; 80 g green beans, cut into 1 cm pieces; 4 asparagus spears, cut into 1 cm pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

This is a spring minestrone bursting with vibrant colours and flavours. It has to be cooked then served immediately, otherwise you will lose the vivid green colour. If you’re making this for family, friends, or a dinner party, have the cannellini beans cooked and ready, the pesto made and vegetables prepared. Then it’s just a simple matter of cooking the vegetables and adding the pesto at the last minute.

Ingredients

Starter
Dinner
Spring
Soup
Sensational

Ingredients

Method