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
For the wild garlic pesto
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
To serve
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
Method
1
Step 1
For the soup, heat the oil in a heavy-based saucepan over a high heat.
2
Step 2
Add the bacon, then season and fry for 3–4 minutes, until caramelizing but not burning.
3
Step 3
De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened.
4
Step 4
Stir in the potatoes and tomatoes (with their vines) then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer
5
Step 5
Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too.
6
Step 6
Pour the soup into a pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure.
7
Step 7
Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard.
8
Step 8
Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes.
9
Step 9
Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind.
10
Step 10
Once combined, add the olive oil to make a paste and grind in the Parmesan.
11
Step 11
Add a squeeze of lemon and season to taste.
12
Step 12
To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread.
Ingredients
50 ml extra virgin olive oil
300 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
130 g small orecchiette pasta
2000 ml good-quality beef stock
400 g tin cannellini beans,drained and rinsed
16 small florets purple sprouting broccoli
100 g baby leaf spinach
Salt and freshly ground black pepper
15 g fresh basil, roughly chopped
15 g wild garlic, roughly chopped
50 g pine nuts
3 tbsp olive oil
15 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
100 g Parmesan, finely grated Olive oil, for drizzling