Created by ImPat on July 21, 2020
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.
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.
Step 3: Meanwhile, combine the crème fraîche and 2 tablespoons pesto in a bowl until well combined.
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.