Ingredients
- 125 g (4 oz) dried borlotti beans
- ¼ cup (60 ml/2 fl oz) olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 60 g (3 oz) pancetta, finely chopped
- 1 stick celery, halved lengthways, then cut into 1 cm (½ inch) slices
- 1 carrot, halved lengthways, then cut into 1 cm (½ inch) slices
- 1 potato, diced
- 2 teaspoons tomato paste (tomato purée)
- 400 g (13 oz) can good-quality crushed tomatoes
- 6 fresh basil leaves, roughly torn
- 2 litres chicken or vegetable stock
- 2 thin zucchini (courgettes), cut into 1.5 cm (⅝ inch) slices
- ¾ cup (115 g/4 oz) shelled fresh peas
- 60 g (2 oz) green beans, cut into short lengths
- 80 g (2¾ oz) silverbeet (Swiss chard) leaves, shredded
- 3 tablespoons chopped fresh flat-leaf parsley
- 75 g (2½ oz) ditalini or other small pasta
Pesto
- 1 cup (30 g/1 oz) fresh basil leaves
- 20 g (¾ oz) lightly toasted pine nuts
- 2 cloves garlic
- 100 ml (3½ fl oz) olive oil
- ¼ cup (25 g/¾ oz) grated Parmesan
Method
1. Soak the borlotti beans in plenty of cold water overnight. Drain and rinse thoroughly under cold water.
2. Heat the oil in a large deep saucepan, add the onion, garlic and pancetta and cook over low heat, stirring occasionally, for 8–10 minutes, until softened.
3. Add the celery, carrot and potato to the saucepan and cook for 5 minutes. Stir in the tomato paste, tomato, basil and drained borlotti beans. Season, to taste, with freshly ground black pepper. Add the stock and bring slowly to the boil. Cover and simmer, stirring occasionally, for 1 hour 30 minutes.
4. Add the remaining vegetables, parsley and the pasta. Simmer for 8–10 minutes, or until the vegetables and pasta are al dente. Check for seasoning and adjust if necessary.
5. For the pesto, combine the fresh basil, pine nuts and garlic with a pinch of salt in a food processor. Process until finely chopped. With the motor running, slowing add the olive oil. Transfer to a bowl and stir in the Parmesan and ground black pepper, to taste. Spoon on top of the soup.
