Potato & pesto soup

Ingredients :-

 # 3 strips rindless , smoked ,fatty bacon or pancetta.
# 1 lb/450 g  mealy potatoes
# 1 lb/450 g onions 
# 2 tbsp olive oil
# 20 fl oz/ 625 ml/ 2 and half cup chicken stock
# 20 fl oz/ 625 ml/ 2 and half cup milk
#3 1/2 oz/100 g dried conchigliette
# 5 fl oz/150 ml/ two third cup heavy cream 
# Chopped fresh parsley 
# Salt and pepper
# Garlic bread and parmesan cheese shaving to serve 

Pesto Sauce
# 2 oz/55 g finely chopped
# 2 garlic cloves , crushed
# 2 oz/55 g / half cup freshly grated parmesan cheese white  pepper
# 5 fl oz / 150  olive oil.

METHOD
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes or blend by hand using a mortar and pestle.

Finely chop the bacon , potatoes and onions. Cook the bacon in a large pan over medium heat for 4 minutes . Add the oil , potatoes and onions and cook for 12 minutes ,stirring constantly.

Add the stock and milk to the pan, bring to a boil and let simmer for 10 minutes . Add the conchigliette and let simmer for an additional 10-12 minutes .

Blend in the cream and let simmer for 5 minutes .Add the chopped parsley , salt and pepper and 2 tablespoons of the pesto sauce. Transfer the soup to individual serving bowls and serve with parmesan cheese shavings and fresh garlic bread.

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MINESTRONE

MINESTRONE 

Ingredients :-
# 2 tbsp olive oil
# 2 oz/55 g rindless pancetta or lean bacon, diced
# 2 onions , sliced 
# 2 garlic cloves ,finely chopped 
# 3 carrots , chopped
# 2 celery stalks, chopped 
# 8 oz/ 225 g /1 cup dried cannellini beans ,soaked overnight in cold water to cover
# 14 oz/ 450 g canned chopped tomatoes
# 64 fl oz/2 liters/ 8 cup beef stock
# 12 oz/350 g potatoes ,diced
# 6 oz/175 g dried pepe bucato, macaroni ,or other soup pasta shapes
# 6 oz/175 g green beans, sliced 
# 4 oz/ 115 g/1 cup fresh or frozen peas
# 8 oz/ 225 g savoy cabbage , shredded
# 3 tbsp chopped fresh flat-leaf parsley
# salt and pepper 
# fresh parmesan cheese .

Method:- Heat the olive oil in a large, heavy bottom pan .Add the pancetta , onions and garlic and cook, stirring occasionally, for 5 minutes.

Add the carrots and celery and cook, stirring occasionally, for an additional 5 minutes or until all the vegetables and softened.

Drain the soaked beans and add them to the pan with the tomatoes and their can juices and the beef stock. Bring to a boil , then reduce the heat , cover and let simmer for 1 hour.

Add the potatoes , re-cover and cook for 15 minutes, then add the pasta, green beans, peas , cabbage, and parsley .Cover and cook for an additional 15 minutes or until all the vegetables tender. season with salt and pepper . Ladle the soup into warmed soup bowls and serve immediately with parmesan cheese shaving. 

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