Using a selection of green vegetables gives this soup a summery feel and contrasting textures
Prep:20 mins
Serves 4
1 onion, finely chopped1 garlic clove, finely chopped1 carrot, finely chopped1 celery stick, finely chopped2 tbsp olive oil70g pack cubetti di pancetta (optional)1 bay leaf1 ½l vegetable or chicken stock100g small pasta shapes, such as stelline or orzo300g mixed runner, green and podded broad beans100g/4oz spring cabbage, shredded4 tbsp pestocrusty bread, to serve
STEP 1Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins.STEP 2Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.
