Summer
Minestrone
Soup
Ingredients:
- 2 tablespoons olive oil
- 3 ounces thinly sliced bacon, diced
- 1 yellow summer squash, halved and sliced
- 2 large carrots, peeled and cut into thick round circles
- 2 cloves garlic, finely chopped
- 2 large vine tomatoes, cored and roughly chopped
- 6 cups vegetable broth
- 2 1/2 cups pasta shells, of your choosing
- 1 teaspoon black peppercorns
- 1 cup fresh or frozen fava beans, thawed if frozen
- 1 handful basil leaves
- Bear Pond Farm Premium Basil Pesto, to serve
- 1 tablespoon lemon zest, finely grated, optional, to serve
- kosher salt
- freshly ground black pepper
Summer Minestrone Soup
Ingredients:
- 2 tablespoons olive oil
- 3 ounces thinly sliced bacon, diced
- 1 yellow summer squash, halved and sliced
- 2 large carrots, peeled and cut into thick round circles
- 2 cloves garlic, finely chopped
- 2 large vine tomatoes, cored and roughly chopped
- 6 cups vegetable broth
- 2 1/2 cups pasta shells, of your choosing
- 1 teaspoon black peppercorns
- 1 cup fresh or frozen fava beans, thawed if frozen
- 1 handful basil leaves
- Bear Pond Farm Premium Basil Pesto, to serve
- 1 tablespoon lemon zest, finely grated, optional, to serve
- kosher salt
- freshly ground black pepper
Instructions:
Heat olive oil in a large pot set over a medium heat until hot. Add bacon and fry until golden, stirring frequently, about 5-7 minutes.
Stir in squash, carrots and garlic, cooking for 2 minutes. Stir in tomatoes, broth, pasta, peppercorns and a generous pinch of salt.
Bring to the boil and then reduce to a gentle simmer until pasta and vegetables are tender to bite, about 15-20 minutes.
Stir in fava beans and half the basil leaves, simmering until beans are warmed through, about 2-3 minutes. Season soup with salt and pepper to taste.
Divide between bowls and top with pesto, lemon zest (if using) and remaining basil leaves.
