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A bowl and saucepan filled with fennel & pancetta minestrone

Fennel & pancetta minestrone

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: Per serving
NutrientUnit
kcal517
fat22g
saturates6g
carbs52g
sugars9g
fibre14g
protein21g
salt1.7g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 5 out of 5.2 ratings
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