Name: Minestrone verde
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4
Ingredients: 60 ml (¼ cup) olive oil; 100 gm pancetta, coarsely chopped; 2 zucchini, coarsely chopped; 1 leek, thinly sliced; 1 bulb of baby fennel, thinly sliced; 100 gm spaghetti, broken into small pieces (see note); 2 litres (8 cups) chicken stock or water; 1 400gm can cannellini beans, drained and rinsed; 1 bunch of broccolini, trimmed, cut into 3cm lengths; 100 gm curly kale, thinly sliced; 1 cup (loosely packed) basil leaves, coarsely torn; To serve: extra-virgin olive oil, shaved parmesan and crusty bread

Minestrone verde

Australian Gourmet Traveller quick Italian recipe for minestrone verde.

Serves 4

Prep

10M

Cook

13M

Total

23M

Ingredients

60 ml (¼ cup) olive oil

100 gm pancetta, coarsely chopped

2 zucchini, coarsely chopped

1 leek, thinly sliced

1 bulb of baby fennel, thinly sliced

100 gm spaghetti, broken into small pieces (see note)

2 litres (8 cups) chicken stock or water

1 400gm can cannellini beans, drained and rinsed

1 bunch of broccolini, trimmed, cut into 3cm lengths

100 gm curly kale, thinly sliced

1 cup (loosely packed) basil leaves, coarsely torn

To serve: extra-virgin olive oil, shaved parmesan and crusty bread

Method

Main

1.Heat olive oil in a large heavy-based saucepan, add pancetta, zucchini, leek and fennel and cook over medium-high heat until soft (5 minutes). Season to taste with sea salt and freshly ground black pepper. Add broken spaghetti and chicken stock (or water), bring to the boil, reduce heat to low, and simmer until pasta is almost cooked (5 minutes). Add beans, broccolini and kale, stir to combine and cook until broccolini is tender and pasta is al dente (3 minutes). Season to taste, add basil leaves, and serve drizzled with extra-virgin olive oil, shaved parmesan and crusty bread, if desired.