Tuscan peasant pot soup with wild garlic pesto

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

Equipment and preparation: you will need a pressure cooker and a pestle and mortar

By Paul Ainsworth
From Saturday Kitchen
 

Ingredients

For the soup

  • 50ml/2fl oz extra virgin olive oil
  • 500g/1lb 2oz smoked streaky bacon, roughly chopped
  • dash sherry vinegar
  • 2 large red onions, roughly chopped
  • 5 carrots, cut into 1cm/½in cubes
  • 5 garlic cloves, thinly sliced
  • half head of celery, cut into 1cm/½in pieces
  • 1 large leek, cut into 1cm/½in pieces
  • 2 large waxy potatoes, cut into 1cm/½in cubes
  • 6 plum tomatoes, roughly chopped
  • ½ bunch fresh rosemary, tied with string
  • ½ bunch fresh thyme, tied with string
  • 130g/4¾oz small orecchiette pasta
  • 2 litres/3½ pints good-quality beef stock
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 16 small florets of purple sprouting broccoli
  • 100g/3½oz baby leaf spinach
  • salt and freshly ground black pepper

For the wild garlic pesto

  • 15g/½oz roughly chopped fresh basil, leaves only
  • 15g/½oz roughly chopped wild garlic leaf
  • 50g/1¾oz pine nuts
  • 3 tbsp olive oil
  • 15g/½oz Parmesan cheese (or alternative vegetarian hard cheese), finely grated
  • 5ml/1 tsp lemon juice, to taste
  • salt and freshly ground black pepper

To serve

  • small handful fresh basil, roughly chopped
  • small handful fresh flatleaf parsley, roughly chopped
  • small handful fresh chives, snipped
  • 100g/3½oz Parmesan (or alternative vegetarian hard cheese), finely grated
  • olive oil, for drizzling
  • 1 loaf crusty bread, cut into four pieces
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