Minestrone soup with guanciale

Ingredients

• 300 gm gnocchetti rigati
• 2 1/2 tbsp extra-virgin olive oil
• 200 gm guanciale (see note), thinly sliced
• 1 leek (200gm), trimmed, white part only, thinly sliced
• 3 garlic cloves, crushed
• 2 1/2 tbsp each finely chopped flat-leaf parsley, basil and thyme
• 1 parsnip (250gm), cut into 1cm pieces
• 7 baby turnips, trimmed, peeled
• 400 gm can finely chopped tomatoes
• 1 litre parmesan stock
• 1 fennel (300gm), trimmed, fronds reserved, cut into 1cm pieces
• 2 zucchini (150gm each), cut into 1cm pieces
• 250 gm cavolo nero (1 bunch), stalks removed, leaves torn
• Crusty bread, to serve
• Parmesan stock
• 200 gm parmesan rind
• 4 celery stalks, coarsely chopped
• 1 leek, white part only, coarsely chopped
• 1 each onion, carrot and fennel bulb, coarsely chopped
• 10 thyme sprigs
• 3 fresh bay leaves
• 1 tsp white peppercorns
• Pesto
• 1 1/2 cups (firmly packed) basil leaves
• 250 ml (1 cup) extra-virgin olive oil
• 30 gm roasted pine nuts
• 30 gm finely grated parmesan

Instructions

1. 1

   1: For parmesan stock, combine ingredients and 4 litres water in a saucepan. Bring to the boil over high heat, reduce to low and gently simmer, skimming occasionally, until stock is flavoured (30-40 minutes). Remove from heat, strain through a muslin-lined fine sieve (discard solids). Makes about 2.5 litres. Stock will keep refrigerated for up to 3 days and frozen for up to 1 month.

2. 2

   2: Meanwhile, for pesto, blend ingredients in a blender to a paste; season to taste.

3. 3

   3: Cook pasta in a large saucepan of boiling salted water 2 minutes less than manufacturer’s instructions. Drain and cool under cold water.

4. 4

   4: Heat oil in a large saucepan over medium-high heat. Add guanciale; cook, stirring frequently, until it begins to brown (4-5 minutes). Add leek, garlic, half herbs and root vegetables; cook, stirring occasionally, until leek begin to soften (5-6 minutes). Add tomato, parmesan stock, fennel, and zucchini and bring to the boil. Reduce heat to low, stir in cavolo nero and simmer until vegetables are cooked (20-25 minutes). Stir in remaining herbs and season to taste.

5. 5

   5: Divide minestrone among bowls, drizzle with pesto and serve with crusty bread.