Minestrone with Pesto
Traditional minestrone has short pasta (like penne or macaroni).
I’ve left it out of this recipe because I think it is much nicer without the starch. However, if you wish to add pasta to the soup, do it after the vegetables are cooked. One cup of small penne, spirals, macaroni or similar should be adequate.
Ingredients (Serves 4)
- 2 onions, finely diced
- 2 carrots, diced
- 3 sticks celery with leaves, finely chopped
- 2 medium potatoes, peeled and diced
- 3 zucchini, diced
- 10 green beans, chopped
- 1/4 cabbage, shredded
- 400g can diced tomatoes
- 400g can Cannelini beans, drained and rinsed
- 6 cups hot water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- sea salt and pepper
- Pesto (see recipe on this website)
Method
- Heat large, heavy based saucepan. Add oil and onions, cook until onions are transparent.
- Add carrots and celery, cook for 2 minutes.
- Add potatoes, zucchini, green beans, cabbage, tomatoes, tomato paste, water. Bring to boil
- Reduce heat, cover, simmer gently for about 45 minutes.
- Stir in Cannelini beans, season to taste, cover and simmer for another 15 minutes.
- Serve Minestrone into soup bowls, place a teaspoon of Pesto in the middle of each bowl.
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