Broccoli Minestrone

Slice the pancetta, place it in a large cold casserole pan and put it on a medium heat.

When it starts to sizzle, add 1 tablespoon of olive oil and strip in the rosemary leaves, stirring regularly.

Trim the leeks, halve lengthways and wash, slice 1cm thick and stir into the pan.

Trim the tough end off the broccoli stalk.

Coarsely grate the remaining stalk and stir into the pan, then reduce the heat to low and cook for 10 minutes, or until softened, stirring regularly.

Cut the broccoli florets into small pieces and add to the pan with the pasta, pour in the beans (juice and all), then the stock.

Bring to the boil, cover, and simmer for 10 to 15 minutes.

Season to perfection and divide between warm bowls, then dollop over the pesto and tuck in.