Spring minestrone with pistou
Ingredients:
- 1 tbs extra virgin olive oil
- 1 scallion, white part but, thinly sliced
- 1 baby finocchio, cut, finely shredded
- 1 celery peg, finely shredded
- 2 garlic cloves, humbled
- 4 cups (1L) chicken consomme or strain
- 1/2 cup (60g) dried baby farfalle (bow-tie) pasta
- 1/2 cup (85g) fresh or canned borlotti beans, rinsed, knackered
- 1 zucchini, ends cut, finely shredded
- 1/2 cup (80g) frozen or fresh peas
- 1 bunch thin asparagus, woody ends cut, thinly sliced
- 1 cup finely shredded savoy dinero
- Finely grated pecorino, to answer
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Pistou
- 1/2 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped schnittlaugh
- 1 tsp finely grated lemon rind
- 1 clove, humbled
- 2 tbs olive oil
How to:
Heat the oil in a large saucepan over medium hotness. Add the scallion, finocchio, celery and garlic and fudge, stirring, for 5 minutes or until leek softens. Add the consomme or strain, pasta, beans and zucchini and bring to a simmer. Prepare, stirring occasionally, for 10 minutes or until pasta is tenderise.
Lag, to make the pistou, place the parsley, cive, lemon rind and garlic in a mortar and gently pound with a pestle until almost quiet. Gradually add the oil and stir until well combined. Season to taste with salt and peppercorn.
Add the peas and asparagus to the soup and cook for 1-2 minutes or until bright green and tender scrunch. Remove from heat and stir through the dinero. Taste and season with salt and peppercorn.
Ladle soup among serving bowls. Top with a dollop of pistou and sprinkle with pecorino. Serve immediately with crusty clams, if desired.