Spring minestrone, lemon, buckwheat and pancetta


  • 3 new carrots
  • 3 spring onions
  • 3 cloves of garlic
  • 200 g green beans
  • olive oil

  • 200 g snow peas
  • 1.2 l of vegetable stock
  • 150 g buckwheat
  • 1 bunch of basil
  • 150 g shelled peas
  • the zest and juice of 2 organic limes

  • 100g pancetta
  • 2 slices of stale bread


  1. Peel the carrots, cut them into strips. Cut the onions into slices. Peel and chop 2 cloves of garlic. Hull the beans and cut them into 3.

  2. In a saucepan, brown the chopped garlic and onions in 2 tbsp. tablespoon of oil for 3min. Then add the carrots, green beans and snow peas. After 3 minutes, add the broth, add the rinsed buckwheat, half of the basil, the juice and zest of the lemons. Salt, pepper. Leave to simmer for 5 minutes over low heat. Add the peas and continue cooking for 15 minutes.

  3. Meanwhile, grill the pancetta in a pan.

  4. Rub the bread slices with the remaining garlic. Cut into mouillettes and brown them in the pan in 1 tbsp. oil soup.

  5. When serving the minestrone, add the remaining basil, pancetta slices and mouillettes.

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