Minestrone with pesto

Name: Minestrone with pesto
Yield: 6 servings
Cuisine: American
Ingredients: 1500 ml stock or water; 45 ml olive oil; 1 large onion, finely chopped; 1 leek, sliced; 2 carrots, finely chopped; 1 celery stick, finely chopped; 2 garlic cloves, finely chopped; 2 potatoes, peeled and cut into small dice; 1 bay leaf; 1 sprig fresh thyme; 115 grams peas, fresh or frozen; 3 courgettes, finely chopped; 3 tomatoes, peeled and finely chopped; 425 grams cooked or canned beans, such as cannellini; 45 ml pesto sauce; 1 freshed parmesan cheese, to serve salt and ground black pepper

xiaolim.kingsley @cook_3971200

Puchong

xiaolim.kingsley @cook_3971200

Puchong

Minestrone with pesto

Saved

Ingredients

6 servings

1500 mlstock or water
45 mlolive oil
1 largeonion, finely chopped
1leek, sliced
2carrots, finely chopped
1celery stick, finely chopped
2garlic cloves, finely chopped
2potatoes, peeled and cut into small dice
1bay leaf
1sprig fresh thyme
115 gramspeas, fresh or frozen
3courgettes, finely chopped
3tomatoes, peeled and finely chopped
425 gramscooked or canned beans, such as cannellini
45 mlpesto sauce
1freshed parmesan cheese, to serve salt and ground black pepper

Saved

Steps

1

In a large sauce pan, heat the stock or water untip it reaches simmering point
2

In another saucepan heat the olive oil. Stir in the onion and leek, and cook for 5-6 minutes, or until the onion softens.
3

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 further 2-3 minutes.
4

Pour in the hot stock 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, leave to cook for 10-12 minutes more.
5

Stir in the peas, if fresh, and the finely chopped courgettes and simmer for a further 5 minute. Add the frozen peas, if using, and the chopped tomatoes. Cover the pan, bring slowly to the boil, bring slowly to the boil, then mixture for about 5-8 minutes.
6

About 20 minutes before serving the minestrone, remove the lid, and stir in the beans. Simmer for 10 minutes. Stir in the pesto sauc. Taste and ajust the seasoning if necessary. Simmer for a further 5 minutes, then remove the pan from the heat. Allow the soup to stand for few minutes, to bring out the flavours, then serve in warmed bowls. Serve the parmesan separately.