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Tuscan bacon and bean soup with wild garlic pesto
Fruit and vegetables
2
red onions
, roughly chopped
2
carrots
, roughly chopped
2
garlic
cloves, finely chopped
2 stalks
celery
, roughly chopped
1 large
leek
, roughly chopped
2 large
waxy potatoes
, roughly chopped
6 vine
tomatoes
, roughly chopped (reserve the vines)
small bunch fresh
rosemary
and thyme, tied with string
16 small florets
purple sprouting broccoli
100g/3½oz baby leaf
spinach
15g/½oz fresh
basil
, roughly chopped
15g/½oz
wild garlic
, roughly chopped
½
lemon
, zest only, finely grated
1 tsp
lemon juice
, to taste
salt and freshly ground black
pepper
small handful fresh
basil
, roughly chopped
small handful fresh flatleaf
parsley
, roughly chopped
small handful fresh
chives
, snipped
Tins, packets and jars
130g/4¾oz small orecchiette
pasta
1 x 400g tin
cannellini beans
, drained and rinsed
Cooking ingredients
50ml/2fl oz extra virgin
olive oil
2 tbsp
sherry vinegar
2 litres/3½ pints good-quality
beef stock
salt and freshly ground
black pepper
50g/1¾oz
pine nuts
3 tbsp
olive oil
olive oil
, for drizzling
Dairy, eggs and chilled
15g/½oz
Parmesan
, finely grated
100g/3½oz
Parmesan
, finely grated
Meat, fish and poultry
300g/10½ oz smoked streaky
bacon
, roughly chopped
Other
1 loaf crusty
bread
, to serve
Back to recipe
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