Tell-a-FriendMinestrone Soup with Pesto

Posted in Soup and Stock Recipes  
Minestrone Soup with Pesto 

Minestrone soup with pesto adds a bit of luxury by using pesto for extra flavour to this dish. Minestrone originally was a very humble dish and was intended for everyday consumption, being filling and cheap, and would likely have been the main course of a meal.

Prep Time:
Cook Time:
Total Time:
Serves: 10
Ingredients

Soup

  • 1,25 litres chicken stock

  • 440 g can peeled tomatoes, chopped

  • 500 ml dry white wine

  • 2 onions, diced

  • 3 carrots, diced

  • 1 turnip, diced

  • 2 sticks celery, sliced

  • 2 red peppers, diced

  • 1 large courgette, sliced

  • 500 g can red kidney beans, drained

  • 180 ml elbow macaroni OR penne pasta

  • 3 ml ground turmeric

  • salt and pepper to taste

Pesto

  • 1 bunch fresh basil

  • 60 g Parmesan cheese, finely grated

  • 3 cloves garlic, crushed

  • 125 ml olive oil

  • salt and pepper to taste

Method

Soup

  1. Place the stock, tomatoes, wine, onions, carrots, turnip, celery and peppers in a large saucepan

  2. Bring to the boil, reduce the heat and simmer for 20 minutes

  3. Add the courgettes, kidney beans, pasta and turmeric

  4. Simmer for a further 40 minutes, stirring regulary, until the vegetables are tender

  5. Season with salt and pepper.

Pesto

  1. Place the basil, garlic and Parmesan cheese in a food processor or blender

  2. Blend until finely chopped

  3. While motor is running, gradually add the olive oil through the feed tube until a paste is formed

  4. Season with salt and pepper

  5. Serve the soup in large soup bowls, stir in 1 tablespoon of pesto into each bowl.

Category: Starter

Cuisine: Italian

Sub-Category: Soup

Total Views: 641

Word Count: 580

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