Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, minestrone with pesto. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Minestrone with pesto is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Minestrone with pesto is something which I have loved my entire life.
Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Here's an easy chicken minestrone with basil pesto!
To get started with this particular recipe, we have to first prepare a few components. You can have minestrone with pesto using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Minestrone with pesto:
- Prepare stock or water
- Take olive oil
- Take onion, finely chopped
- Prepare leek, sliced
- Make ready carrots, finely chopped
- Take celery stick, finely chopped
- Get garlic cloves, finely chopped
- Get potatoes, peeled and cut into small dice
- Make ready bay leaf
- Make ready sprig fresh thyme
- Prepare peas, fresh or frozen
- Make ready courgettes, finely chopped
- Prepare tomatoes, peeled and finely chopped
- Get cooked or canned beans, such as cannellini
- Prepare pesto sauce
- Take freshed parmesan cheese, to serve salt and ground black pepper
Green minestrone is our interpretation of the Italian classic. Claire Thomson: With seasonal vegetables and a generous dollop of homemade pesto, minestrone makes a luxurious meal for the whole family. This vegan minestrone is made with hearty kohlrabi and briny green olives. The soup is brightened by a fresh pesto, which is stirred in just before serving.
Instructions to make Minestrone with pesto:
- In a large sauce pan, heat the stock or water untip it reaches simmering point
- In another saucepan heat the olive oil. Stir in the onion and leek, and cook for 5-6 minutes, or until the onion softens.
- 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.
- 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.
- 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.
- 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.
Get the recipe for Green Minestrone with. This fire roasted minestrone soup is like a huge in a bowl. Chock full of vegetables, fire roasted tomatoes and butter beans, the bowl is topped off with a delicious kale pesto that adds even more. A nice, hearty soup with barley, veggies and some basil/garlic pesto. Meanwhile, to make pesto, pulse basil, garlic, pine nuts, and salt in a food processor until finely chopped.
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