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Minestrone with pesto sauce
This hearty soup will fill the kitchen with wonderful aromas and draw the family to the table.
ingredients
125ml (½ cup) extra virgin olive oil
2 onions, thinly sliced
2 leeks, thinly sliced
3 stalks celery, diced
4 carrots, diced
1 parsnip, diced
2 zucchini, sliced
300g green beans, cut in halves
¼ cabbage, shredded
400g tin tomato pieces
2 litres vegetable stock
salt and pepper
150g fusilli or spiral pasta
400g tin borlottti beans
freshly grated parmesan, for serving, optional
Pesto
1 bunch basil
250ml (1 cup) extra virgin olive oil
3 cloves garlic, crushed
25g lightly toasted pine nuts
1 cup freshly grated parmesan
2 tablespoons grated pecorino cheese
salt
method
Heat the olive oil in a 5 litre saucepan. Add the onions and cook until transparent. Add the leeks and cook for a further 3 minutes. Add the celery, carrot, parsnip and cook for another 3 minutes. Finally, add the rest of the vegetables, tin tomatoes and the vegetable stock.
Season with salt and pepper to taste and bring to the boil. Turn down the heat and simmer for 1 ½ hours.
Add the pasta and beans and cook for 15 minutes.
Serve with pesto or freshly grated parmesan cheese.
Pesto Pick the leaves from the bunch of basil. Put the basil leaves, olive oil, garlic and pine nuts into a blender. Mix until smooth.
Take out of the blender and put into a bowl. Add the cheeses to the mixture and salt to taste.
Serves 6
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