Name: Green minestrone
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 60 gram pancetta, coarsely chopped; 2 clove garlic, large, coarsely chopped; 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoon extra-virgin olive oil; 1 large red onion, halved and sliced; 1 fennel bulb, halved and sliced; 2 stalks celery, cut into 1/2cm cubes; 1/4 cauliflower, cut into florettes; 375 gram potatoes, such as desiree, peeled and cut into 1cm cubes.; 2 400g cans chickpeas, drained and well rinsed; 1 cup 1/2cm cubes silverbeet stems, plus 2 cups sliced silverbeet leaves (about 6-8 large leaves plus stems); 1 parmesan rind (optional); 1/2 lemon; 8 cup (2 litre) water; Almond pesto; 1/4 cup blanched almonds; 2 cloves garlic, flattened with a knife; 1/4 cup (25g) grated parmesan; 2 cup mixed parsley and basil leaves; 1/3 cup (80ml) extra-virgin olive oil; 1/2 teaspoon lemon juice

Ingredients

60 gram pancetta, coarsely chopped

2 clove garlic, large, coarsely chopped

1/4 cup coarsely chopped flat-leaf parsley

2 tablespoon extra-virgin olive oil

1 large red onion, halved and sliced

1 fennel bulb, halved and sliced

2 stalks celery, cut into 1/2cm cubes

1/4 cauliflower, cut into florettes

375 gram potatoes, such as desiree, peeled and cut into 1cm cubes.

2 400g cans chickpeas, drained and well rinsed

1 cup 1/2cm cubes silverbeet stems, plus 2 cups sliced silverbeet leaves (about 6-8 large leaves plus stems)

1 parmesan rind (optional)

1/2 lemon

8 cup (2 litre) water

Almond pesto

1/4 cup blanched almonds

2 cloves garlic, flattened with a knife

1/4 cup (25g) grated parmesan

2 cup mixed parsley and basil leaves

1/3 cup (80ml) extra-virgin olive oil

1/2 teaspoon lemon juice

Method

1.Combine pancetta, garlic and parsley in a small processor and pulse until finely chopped. Place oil and pancetta mixture in a frypan, add onion and saute until onion is soft, about 5 minutes, stirring frequently.

2.Add remaining ingredients except silverbeet leaves and season with salt. Mix well, then bring to a boil and simmer over moderately low heat for 30 minutes. Add silverbeet leaves and simmer a further 5 minutes. Check seasoning.

3.Meanwhile, to make pesto, toast almonds lightly in a small frypan over moderate heat, shaking pan frequently, until lightly browned, about 3 minutes.

4.Allow to cool, then place almonds, garlic and parmesan in a processor and pulse until finely chopped. Add basil and pulse until minced. With machine running, add oil in a steady stream and process until smooth. Add lemon juice and season with salt.

5.Serve soup in deep, heated bowls with pesto on the side.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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