Hello, I am Marie. Today, we’re going to prepare minestrone with pesto recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Minestrone with pesto Recipe
Minestrone with pesto is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Minestrone with pesto is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook minestrone with pesto using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Minestrone with pesto:
- Take 1500 ml stock or water
- Make ready 45 ml olive oil
- Make ready 1 large onion, finely chopped
- Get 1 leek, sliced
- Get 2 carrots, finely chopped
- Make ready 1 celery stick, finely chopped
- Prepare 2 garlic cloves, finely chopped
- Prepare 2 potatoes, peeled and cut into small dice
- Take 1 bay leaf
- Take 1 sprig fresh thyme
- Make ready 115 grams peas, fresh or frozen
- Get 3 courgettes, finely chopped
- Take 3 tomatoes, peeled and finely chopped
- Make ready 425 grams cooked or canned beans, such as cannellini
- Prepare 45 ml pesto sauce
- Get 1 freshed parmesan cheese, to serve salt and ground black pepper
Steps 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.
So that’s going to wrap this up with this exceptional dish minestrone with pesto recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
