Minestrone Soup with Pesto
Posted in Soup and Stock Recipes Tell-a-Friend
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.
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
Place the stock, tomatoes, wine, onions, carrots, turnip, celery and peppers in a large saucepan
Bring to the boil, reduce the heat and simmer for 20 minutes
Add the courgettes, kidney beans, pasta and turmeric
Simmer for a further 40 minutes, stirring regulary, until the vegetables are tender
Season with salt and pepper.
Pesto
Place the basil, garlic and Parmesan cheese in a food processor or blender
Blend until finely chopped
While motor is running, gradually add the olive oil through the feed tube until a paste is formed
Season with salt and pepper
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: 1444
Word Count: 580
Comment on Twitter
