Minestrone with pesto
Minestrone with pesto

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, minestrone with pesto. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Minestrone with pesto is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Minestrone with pesto is something that I’ve loved my entire life.

To get started with this recipe, we have to 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:
  1. Take 1500 ml stock or water
  2. Make ready 45 ml olive oil
  3. Take 1 large onion, finely chopped
  4. Prepare 1 leek, sliced
  5. Take 2 carrots, finely chopped
  6. Prepare 1 celery stick, finely chopped
  7. Take 2 garlic cloves, finely chopped
  8. Get 2 potatoes, peeled and cut into small dice
  9. Get 1 bay leaf
  10. Make ready 1 sprig fresh thyme
  11. Get 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. Make ready 45 ml pesto sauce
  16. Prepare 1 freshed parmesan cheese, to serve salt and ground black pepper
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.

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