Paul Ainsworth’s Minestrone del Contadino - Stir it up Magazine

Ingredients

• ml extra virgin olive oil
• g smoked streaky bacon, roughly chopped
• 2 tbsp sherry vinegar
• 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
• g small orecchiette pasta
• ml good-quality beef stock
• g tin cannellini beans,drained and rinsed
• 16 small florets purple sprouting broccoli
• g baby leaf spinach
• Salt and freshly ground black pepper
• g fresh basil, roughly chopped
• g wild garlic, roughly chopped
• g pine nuts
• 3 tbsp olive oil
• g Parmesan, finely grated
• 1/2 lemon, zest only, finely grated
• 1 tsp lemon juice, to taste
• Small handful fresh basil, roughly chopped
• Small handful fresh flatleaf parsley, roughly chopped
• Small handful fresh chives, snipped
• g Parmesan, finely grated Olive oil, for drizzling
• 1 loaf crusty bread, to serve