Hey everyone, it is Jim, welcome to my 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 is gonna smell and look delicious.
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!
Minestrone with pesto is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Minestrone with pesto is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready 1500 ml stock or water
- Take 45 ml olive oil
- Make ready 1 large onion, finely chopped
- Prepare 1 leek, sliced
- Get 2 carrots, finely chopped
- Make ready 1 celery stick, finely chopped
- Take 2 garlic cloves, finely chopped
- Make ready 2 potatoes, peeled and cut into small dice
- Take 1 bay leaf
- Make ready 1 sprig fresh thyme
- Get 115 grams peas, fresh or frozen
- Prepare 3 courgettes, finely chopped
- Prepare 3 tomatoes, peeled and finely chopped
- Prepare 425 grams cooked or canned beans, such as cannellini
- Get 45 ml pesto sauce
- Get 1 freshed parmesan cheese, to serve salt and ground black pepper
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. This light and summery minestrone soup makes the most of springtime vegetables, don't forget a dollop of pesto on top. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown.
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.
Claire Thomson: With seasonal vegetables and a generous dollop of homemade pesto, minestrone makes a luxurious meal for the whole family. Pour into preheated deep plates and sprinkle with basil leaves. Garnish with dollops of pesto and sprinkle with Parmesan. Weekend Recipe: Minestrone Soup With a Dollop of Pesto. When I cook minestrone, I vary the vegetables depending on what's available in the fresh food markets that day.
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