Best Ever Minestrone

With that extra Italian taste of pesto

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Ingredients

2 large	onions, chopped
40 g	pancetta, or smoked ham cut into strips
40 g	butter
1 tbsp	olive oil
3 medium	carrots, peeled, diced
2 stick(s)	celery, diced
1 medium	courgette, diced
100 g	French beans, diced
125 g	white or Borlotti beans, canned
2 l	vegetable or chicken stock
100 ml	white wine
3 medium	tomatoes, skinned, seeded, chopped finely
200 g	potatoes, diced
100 g	elbow pasta
150 g	smoked bacon, diced
	salt and pepper
	For the pesto:
1 bunch(es)	basil
2 large	clove of garlic
3 tbsp	pine nuts
3 tbsp	Parmesam cheese, grated
100 ml	olive oil
	Parmesan cheese, grated, to sprinkle

Method

Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Peel and dice onions, carrots, celery, courgette and French beans.

Melt butter in frying pan with olive oil, add onions and pancetta.

Fry slowly until onions are soft, add carrots and celery, fry for a few minutes, add French and Borlotti beans, peeled and diced tomatoes and potatoes, wine and stock, cook for 5 minutes. Add pasta, cook until potatoes are tender. Season well.

Fry bacon and add to soup.

Pesto:
Blend together basil, pine nuts, garlic and parmesan, add olive oil in slow stream, like for mayonnaise.

Serve soup in tureen, place dollop of pesto in soup plate, then soup, sprinkle with grated Parmesan.