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Minestrone is a thick, mixed vegetable
soup using almost any combination of seasonal vegetables. Short
pasta of rice may also be added. This version includes pesto sauce.
Ingredients
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onion - 1, large, chopped
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carrots - 2, chopped
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leek - 1, sliced
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celery stick - 1, chopped
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garlic - 2 cloves, chopped
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potatoes - 2, peeled and cut into
small dice
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hot vegetable stock - 2 liter
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bay leaf - 1
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sprigs of fresh thyme - 1
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pesto sauce - 4 tbsp
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peas - 120g
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cooked or canned beans such as
cannellini - 450g
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courgettes - 3, chopped
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tomatoes - 3, medium, peeled and
chopped
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ground black pepper and salt
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Parmesan cheese - grated, to serve
Method
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Heat the oil in a pan, stir in the
onion and leek, cook for 6 minutes, then add carrots, garlic and
celery and cook over moderate heat for 8 minutes. Finally add
the potatoes and cook for 5 minutes more.
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Pour in the hot stock, stir well.
Add the herbs and season with pepper and salt. Bring to boil,
reduce the heat and cook for 15 minutes.
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Stir in the peas and courgettes.
Simmer for 5 minutes more and add the tomatoes. Cover the pan
and boil for 8 minutes.
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Before serving, uncover and stir
in the beans. Simmer for 10 minutes. Stir in the pesto sauce,
simmer for 5 minutes more.
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Remove from heat and leave for 5
minutes, serve with grated Parmesan cheese. Serves 6.
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