Recipe of Any-night-of-the-week Minestrone with pesto

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The ingredients needed to make Minestrone with pesto:

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

With two convenience foods–precooked chicken sausage and refrigerated basil pesto–you can turn ordinary canned minestrone soup into a lunch or dinner that's satisfying and unique. This delicious thick Italian soup contains a mixture of vegetables with tiny pasta pieces in a rich beef stock and is perfect for a cold winters evening. Add the puree to the soup, stir until combined, then add the cooked barley. The Minestrone with Pesto recipe out of our category Vegetable Soup!

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.

Add the puree to the soup, stir until combined, then add the cooked barley. The Minestrone with Pesto recipe out of our category Vegetable Soup! Green minestrone is our interpretation of the Italian classic. 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. Learn how to make Pesto Minestrone with Tortellini.

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