Zucchini and Freekeh Soup
Ingredients
- 2 tbsp olive oil
- 1 small red onion finely diced
- 100 g pancetta diced
- 1 clove garlic crushed
- 1/2 cup freekeh
- 1.5 litres chicken stock
- 1 sprig rosemary
- 400 g borlotti beans canned
- 2 large zucchinis diced
- 100 g green beans halved and trimmed
- 4 tbsp pesto
- to taste salt and pepper
- to drizzle extra virgin olive oil
Instructions
- Heat olive oil in a large pot.
- Add diced red onion and cook until softened.
- Add diced pancetta and cook until crispy.
- Add crushed garlic and cook for another minute.
- Add freekeh and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes, or until freekeh is tender.
- Add borlotti beans, zucchini, and green beans. Cook for another 10 minutes, or until vegetables are tender.
- Stir in pesto. Season with salt and pepper to taste.
- Serve hot, drizzled with extra virgin olive oil.
