Name: Fennel & pancetta minestrone
Prep time: 15 min
Cook time: 15 min
Yield: 2
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fennel & pancetta minestrone

1. 77g pack smoked pancetta lardons -

2. small bunch spring onions , thinly sliced -

3. 1 garlic clove , crushed -

4. 1 tsp fennel seeds -

5. 2 fennel bulbs , halved lengthways and sliced, fronds reserved to serve -

6. 1l low-salt chicken stock -

7. 100g macaroni (or another small pasta) -

8. 100g frozen peas -

9. 2 tbsp pesto , to serve -

10. crusty bread , to serve -

How to cook deliciously - Fennel & pancetta minestrone

1. Stage

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.

2. Stage

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.