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Minestrone

6 servings

Ingredients

1/2 cup Filippo Berio® Olive Oil
2 ounces finely diced pancetta or bacon
1 cup diced onion
1 cup diced celery
1 cup diced carrot zucchini, quartered and sliced
2 leeks, trimmed white parts only, thoroughly rinsed and cut into 1/4-inch slices
2 cups peeled and seeded plum tomatoes
8 cups chicken stock
1/2 cup chopped fresh basil
1 pinch thyme
1 pinch marjoram
1 bay leaf
1 cup ditalini pasta, uncooked
1 cup soaked, uncooked kidney beans
2 cups escarole
salt and pepper to taste
garnish: Romano and Parmesan cheeses and pesto (recipe below)

Method

Place the Filippo Berio® Olive Oil and pancetta in a stockpot on medium heat. To it add the onion, celery and carrots. Cook until onions are translucent. Add the zucchini, leeks, tomatoes, and stock. Bring to a simmer. Add the basil, thyme, marjoram and bay leaf. Continue to simmer approximately 20 minutes. Add the pasta, beans and escarole. Season with salt and pepper to taste. Serve hot or warm and garnish each serving with 1 teaspoon of pesto and a sprinkle of each cheese.

Pesto
3 cups

Ingredients

4 & 1/2 ounces pine nuts
1 cup grated Romano cheese
4 cups basil leaves1 1/2 cups extra virgin Filippo Berio® Olive Oil
1 teaspoon black pepper

Method

Finely grate the nuts in a food processor. Add the cheese, basil and pepper and process until finely minced. Slowly add the Filippo Berio® Olive Oil while the processor is running. Process the pesto until it is smooth.