Spring minestrone soup
Charles Degotardi
Spring minestrone soup
INGREDIENTS
2 tablespoons olive oil
1 brown onion, diced
1 garlic, chopped
1 medium red chilli, chopped
150g carrots, diced
100g celery, diced
1 small smoked ham hock
2 litres chicken stock
1 litre water
100g zucchini chopped
60g fresh peas, shelled
1 small tin cooked 3 bean mix (washed and drained)
60ml olive oil
salt and pepper, to taste
chopped mint, thyme, parsley, to garnish
hazelnut pesto
zest and juice of 2 lemons
100g roasted hazelnuts
½ teaspoon caster sugar
½ bunch rosemary leaves
½ bunch flat parsley leaves
100ml olive oil
sea salt and pepper
METHOD
Heat olive oil in a large saucepan, sauté the onion, garlic and the chilli until soft. Add carrot, celery, ham hock, stock and water.
Bring to the boil and simmer, covered for 1 hour or until meat starts to fall away from the bone. Remove the hock and shred the meat.
Add zucchini, peas, beans and shredded ham to the soup broth. Simmer for 10 minutes or until heated through.
Ladle soup into serving cups and top with some garden fresh herbs and hazelnut pesto.
To make hazelnut pesto, place lemon zest and juice, hazelnuts, sugar, rosemary and parsley in a small blender, blend until well combined. Add oil, salt and pepper and continue blending until a rough paste forms.
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