Ingredients

• 50ml/2fl oz extra virgin olive oil
• 300g/10½ oz smoked streaky bacon
• roughly chopped
• 2 tbsp sherry vinegar
• 2 red onions
• roughly chopped
• 2 carrots
• roughly chopped
• 2 garlic cloves
• finely chopped
• 2 stalks celery
• roughly chopped
• 1 large leek
• roughly chopped
• 2 large waxy potatoes
• roughly chopped
• 6 vine tomatoes
• roughly chopped (reserve the vines)
• small bunch fresh rosemary and thyme
• tied with string
• 130g/4¾oz small orecchiette pasta
• 2 litres/3½ pints good-quality beef stock
• 1 x 400g tin cannellini beans
• drained and rinsed
• 16 small florets purple sprouting broccoli
• 100g/3½oz baby leaf spinach
• salt and freshly ground black pepper
• 15g/½oz fresh basil
• roughly chopped
• 15g/½oz wild garlic
• roughly chopped
• 50g/1¾oz pine nuts
• 3 tbsp olive oil
• 15g/½oz Parmesan
• finely grated
• ½ lemon
• zest only
• finely grated
• 1 tsp lemon juice
• to taste
• salt and freshly ground black pepper
• small handful fresh basil
• roughly chopped
• small handful fresh flatleaf parsley
• roughly chopped
• small handful fresh chives
• snipped
• 100g/3½oz Parmesan
• finely grated
• olive oil
• for drizzling
• 1 loaf crusty bread
• to serve

Directions

• For the soup
• heat the oil in a heavy-based saucepan over a high heat. Add the bacon
• then season and fry for 3–4 minutes
• until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions
• carrots
• garlic
• celery and leek and cook for 8–10 minutes
• or until softened.
• Stir in the potatoes and tomatoes
• with their vines
• then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer.
• Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering
• pour this in too.
• Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans
• broccoli and spinach and allow to soften in the residual heat for 5 minutes.
• Meanwhile
• to make the pesto
• grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then
• add the pine nuts and lemon zest and grind. Once combined
• add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste.
• To serve
• pour into soup bowls and sprinkle over the fresh herbs
• parmesan
• wild garlic pesto and olive oil. Serve with crusty bread.