Minestrone with pesto
Minestrone with pesto

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, minestrone with pesto. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Minestrone with pesto is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook minestrone with pesto using 16 ingredients and 6 steps. Here is how you cook it.

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

This light and summery minestrone soup makes the most of springtime vegetables, don't forget a dollop of pesto on top. Learn how to make Chickpea & Chard Minestrone with Pesto. I am sure you will like this recipe. #Recipesbyjafrisisters For watching more awesome recipes. A classic take on minestrone soup.

Steps 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.

The pesto sets off the freshness of the dish. This soup really puts the emphasis on the old joke that soup is made of leftovers and throwaway parts. 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. 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.

So that is going to wrap it up for this exceptional food minestrone with pesto recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!