Ingredients
- 2 celery sticks, finely chopped
- 2 tablespoons olive oil
- 100 grams pancetta ham (coarsely chopped)
- 2 carrots, peeled and finely chopped
- 1 brown onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, minced
- 1 litre chicken stock (4 cups)
- 1 can (400 grams) diced tomatoes (Italian)
- 325 grams tortellini (spinach and ricotta tortellini)
- 400 grams borlotti beans (rinsed and drained)
- 80 grams crème fraîche (2/3 cup)
- 75 grams pesto (basil pesto, 1/4 cup)
- Basil leaves, fresh small leaves to serve
How to Make
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Step 1: Heat oil in a stockpot over medium-high heat and add the pancetta, carrot, celery and onion and cook, stirring often, for 5-8 minutes or until soft and then add the garlic and cook, stirring, for 30 seconds or until aromatic.
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Step 2: Add the stock and tomatoes and bring to the boil and then add the tortellini and borlotti beans; cover and bring back to a gentle simmer and now uncover and reduce the heat to medium and cook, stirring often, for 2-3 minutes or until the tortellini is al dente.
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Step 3: Meanwhile, combine the crème fraîche and 2 tablespoons pesto in a bowl until well combined.
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Step 4: Ladle the minestrone among serving bowls and top with a dollop of the pesto cream and the remaining pesto and sprinkle with basil leaves to serve.
We hope you enjoy this recipe!
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