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

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