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Minestrone with smoked ham rasher

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Minestrone with smoked ham rasher

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour 10 minutes

Ingredients

2 large stalks celery, chopped
2 shallots, finely chopped
4 baby leeks, chopped
2 cloves garlic, crushed
3 fresh bay leaves
50 g butter
1 T olive oil
1 x 750 g smoked ham rasher
4 cups good-quality chicken stock
150 g broad beans, podded
8 baby carrots
200 g small pasta shells
½ cup chopped flat-leaf parsley

For the almond and olive pesto, blend:

50 g almonds, skinned and toasted
12 black olives, pitted and chopped
½ ciabatta roll, ground into breadcrumbs
Zest of ½ lemon
2 T olive oil
Sea salt and freshly ground black pepper, to taste

Method

In a large saucepan over a very low heat, gently sweat the celery, shallots, baby leeks, garlic and bay leaves in the butter and olive oil for 10 minutes, or until fragrant and softened, but not coloured.

Add the smoked ham rasher and fry for a further 5 to 10 minutes, turning occasionally.

Pour in the chicken stock and simmer gently for 30 minutes. Add the broad beans, carrots and pasta shells and cook for 10 to 15 minutes, or until the vegetables are tender and the ham breaks apart – add more stock if necessary. Remove from the heat and add the parsley.

Serve in deep bowls, topped with a dollop of the almond and olive pesto.