Recipe: Perfect Minestrone with pesto

Minestrone with pesto. Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. When ready to serve the soup, combine the basil and pine nuts with a pinch of salt in a food processor.

Even if you're more accustomed to adding pesto to a steaming dish of spaghetti or trofie, this recipe adds it to a traditional minestrone soup filled with the very best seasonal vegetables - and. Heat olive oil in heavy large pot over medium heat. Serve with a dollop of pesto and bit of grated Parmesan. You can cook Minestrone with pesto using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Minestrone with pesto

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

The best part about minestrone is that the same basic technique can be applied to nearly any combination of vegetables. In a large saucepan, saute onion in oil until tender. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Soak the porcini mushrooms in lukewarm water to reconstitute.

Minestrone with pesto step by step

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..

That super concentrated flavor of tomato pesto is exactly what minestrone soup needs. Plus, the basil, parmesan, and pine nuts in the pesto add such a great, full-bodied flavor to the soup. Also, since we're sharing secret ingredients and all, toss in a few parmesan rinds into the minestrone soup. Minestrone with Basil Pesto Recipe courtesy of Martha Stewart's Cooking School Prepare Martha Stewart's minestrone soup recipe with basil pesto for a comforting meal. Using a pestle, and working in a circular motion, grind the ingredients together until a dense, thick green paste forms.