Minestrone Soup - James Martin Chef

Ingredients

• 25ml olive oil
• 1 leek, sliced
• 1 carrot, diced
• 75g spaghetti, smashed,
• 100g bacon lardons
• 250ml water
• 1 celery stick, diced
• 1 fennel top, sliced
• 100g pumpkin, diced
• few leaves of spring cabbage and chard, shredded
• 15g butter
• 2 radish, sliced
• Salt and pepper
• 1 large bunch of parsley
• 25g Parmesan, grated
• 100ml olive oil
• In a large non-stick frying pan, cook the bacon lardons in the oil for 1-2 mins. Then add the leek, carrot and celery and cook for another 2 mins.
• Add spaghetti and the remaining vegetables, then the water cook for 5 mins.
• To make the pesto, put everything into a food processor and blitz.
• To finish the soup season, stir in the pesto and top with radish.