Minestrone with pesto
Minestrone with pesto

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, minestrone with pesto. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Minestrone with pesto is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Minestrone with pesto is something that I’ve loved my entire life.

This minestrone soup recipe with pesto is basically a day's worth of vegetables in one amazing bowl. A Veggie-Packed Minestrone With Pesto Soup Recipe. Here's an easy chicken minestrone with basil pesto!

To begin with this recipe, we must first prepare a few components. You can cook minestrone with pesto using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Minestrone with pesto:
  1. Make ready 1500 ml stock or water
  2. Take 45 ml olive oil
  3. Get 1 large onion, finely chopped
  4. Prepare 1 leek, sliced
  5. Get 2 carrots, finely chopped
  6. Take 1 celery stick, finely chopped
  7. Prepare 2 garlic cloves, finely chopped
  8. Take 2 potatoes, peeled and cut into small dice
  9. Prepare 1 bay leaf
  10. Get 1 sprig fresh thyme
  11. Take 115 grams peas, fresh or frozen
  12. Prepare 3 courgettes, finely chopped
  13. Take 3 tomatoes, peeled and finely chopped
  14. Get 425 grams cooked or canned beans, such as cannellini
  15. Take 45 ml pesto sauce
  16. Take 1 freshed parmesan cheese, to serve salt and ground black pepper

Chock full of vegetables, fire roasted tomatoes and butter beans, the bowl is topped off with a delicious kale pesto that adds even more. Find out how to make a quick and easy minestrone soup with a side of homemade pesto that'll nourish your soul. Weekend Recipe: Minestrone Soup With a Dollop of Pesto. This flavorful minestrone is packed with all the very best nutrient dense veggies and is topped with a dollop of oil-free pesto.

Instructions to make Minestrone with pesto:
  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.

It makes a big pot, so you can serve a crowd or enjoy the leftovers for several. The minestrone soup I've been serving for years began as Ina Garten's Winter Minestrone soup, but since I can't Pesto is packed with concentrated flavor, thanks to chopped herbs, nuts, and cheese. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown. A variety of vegetables can be used in minestrone. Italian mixed vegetable soup is a great way to use up any leftover vegetables you may have.

So that’s going to wrap this up with this special food minestrone with pesto recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!