Fennel and pancetta minestrone

• smoked pancetta↗77g g

  lardons

• green onion↗small bunch

  thinly sliced

• garlic clove↗1

  minced

• fennel seeds↗1 tsp tsp
• fennel bulbs↗2

  halved and sliced, leaves kept for garnish

• low‑salt chicken broth1l l
• pasta↗100g g

  (or other small pasta)

• frozen peas↗100g g
• pesto↗2 tbsp tbsp

  для подачі

• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Dry‑fry the lardons for 7‑10 minutes, or until they start releasing fat. Add the green onion and cook over low heat for 5 minutes until softened, then add the garlic and fennel seeds and cook a few more minutes. Add the fennel, cook a few minutes, then pour in the broth and 500 ml water.

2. 2

   Simmer for 5 minutes, then add the pasta and bring to a boil. Cook the pasta according to the package instructions, then add the peas, cook another 2 minutes and season to taste. Divide the soup between two bowls, top with a spoon of pesto and a few fennel leaves. Serve with crusty bread.