Summer Minestrone with Pesto and Garlic Bread
Knife, peeler, chopping board, large saucepan with lid,
non stick frying pan, hand blender, foil
Prepare the soup:
Dice the 1 onion, carrots and celery, place in a saucepan with a little olive oil and bay leaf/ oregano.
If using Pancetta/ bacon (optional) add now. and cubed potatoes.
After 10 minutes, stir in 2 tsp tom puree and crushed garlic cloves
Add the can of tomatoes, and 2 pints vegetable stock.
Now add the pasta and cooked white beans/ puy lentils. Allow to simmer for 20 minutes.
Fry the seasonal green veg.green beans/courgettes/ asparagus/ broccoli/ peas /sweetheart cabbage/ kale in a frying pan with an little oil, and add to the top of the soup with a drizzle of pesto.
Add the ingredients to a blender and blend until smooth.
Cut incisions down the baguette (as if slicing, but leave base intact)
Crush garlic with 50g softened butter
spread the garlic butter in each incision and wrap the loaf in foil
Cook at 200 deg C for 10/ 12 minutes
4 garlic cloves
2 celery sticks
Pancetta/ bacon (optional)
4 new potatoes cubed
1 can tomatoes
2 tsp tom puree
2 pints vegetable stock
1 can white beans/ puy lentils
50g macaroni/ small pasta shapes
1 handful fresh herbs (parsley/ thyme/ oregano/ 2 bay leaves)
100g seasonal green veg.green beans/courgettes/ asparagus/ broccoli/ peas /sweetheart cabbage/ kale
1 large handful of basil
100g parmesan/ pecorino
150 ml extra virgin olive oil
100g pine kernels/ sunflower seeds
2 cloves garlic