Using quinoa in place of pasta adds extra protein and makes this soup gluten free.
- Process the onion, carrot, celery and garlic in a food processor until finely chopped. Heat the oil in a saucepan over medium-low heat. Add the pancetta. Cook, stirring, for 2 minutes or until golden. Add the vegetable mixture and bay leaf. Cook, covered, stirring occasionally, for 4 minutes or until soft. Cook, uncovered, stirring, for 2 minutes.
- Add stock and tomato to pan. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Stir in quinoa. Simmer, stirring occasionally, for 5 minutes. Stir in zucchini. Cook, stirring occasionally, for 5 minutes. Add borlotti beans. Cook, stirring occasionally, for 2 minutes or until quinoa and zucchini are tender. Season with pepper.
- For the pesto, process the kale, parmesan and garlic until finely chopped. Combine the juice, oil and water in a jug. Add juice mixture, in a slow steady stream, to kale mixture, until well combined. Season. Divide soup among bowls. Top with pesto.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set