Minestrone with Pesto Recipe
Minestrone is
a substantial mixed vegetable soup made with almost any combination
of fresh seasonal vegetables. Short pasta or rice may also be added.
This version includes pesto sauce.
Ingredients: |
1.5 liters/ 6 1/4 cups
45 ml/3 tbsp
1
1
2
1
2
2
1
1
115 g/4 oz/ 3/4 cup
3
3
425 g/ 15 oz/ 2 cups
45 ml/ 3 tbsp
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stock or water or both
olive oil
large onion, finely chopped
leek, sliced
carrots, finely chopped
celery stick, finely chopped
garlic cloves, finely chopped
potatoes, peeled and cut into small dice
bay leaf
sprig fresh thyme
peas, fresh or frozen
courgettes, finely chopped
tomatoes, peeled and finely chopped
cooked or canned beans, such as cannellini
pesto sauce
freshly grated Parmesan cheese, to serve
salt & ground black pepper
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Method:
-
In a large
saucepan, heat the stock or water until it
reaches simmering point.
-
In another
saucepan heat the olive oil. Stir in the onion
and leek, and cook for 5-6 minutes, or until the
onion softens.
-
Add the carrots,
celery and garlic, and cook over a moderate
heat, stirring often, for a further 5 minutes.
Add the potatoes and cook for a further 2-3
minutes.
-
Pour in the hot
stock or water, and stir well. Add the bay leaf
and thyme and season with salt and pepper. Bring
to the boil, then reduce the heat slightly, and
leaves to cook for 10-12 minutes more.
-
Stir in the peas,
if fresh, and the finely chopped courgettes and
simmer for a further 5 minutes. Add the frozen
peas, if using, and the chopped tomatoes. Cover
the pan, bring slowly to the boil, then simmer
the mixture for about 5-8 minutes.
-
About 20 minutes
before serving the minestrone, remove the lid,
and stir in the beans. Simmer for 10 minutes.
Stir in the pesto sauce. Taste and adjust the
seasoning if necessary. Simmer for a further 5
minutes, then remove the pan from the heat.
Allow the soup to stand for a few minutes, to
bring out the flavors, then serve in warmed
bowls. Serve the grated Parmesan separately.
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SERVES 6 |
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