FENNEL & PANCETTA MINESTRONE

Fennel & pancetta minestrone image

Make this minestrone soup with pancetta, macaroni, fennel and peas for a hearty lunch or easy midweek dinner. Serve with pesto and crusty bread

Provided by Elena Silcock

Time 45m

Number Of Ingredients 10

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Ingredients

77g pack smoked pancetta lardons
small bunch spring onions , thinly sliced
1 garlic clove , crushed
1 tsp fennel seeds
2 fennel bulbs , halved lengthways and sliced, fronds reserved to serve
1l low-salt chicken stock
100g macaroni (or another small pasta)
100g frozen peas
2 tbsp pesto , to serve
crusty bread , to serve

Steps:

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.
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.

Nutrition Facts : Calories 517 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium