Dead good minestrone soup
The simple way to create an Italian classic
1
rating
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
- Cook 100g each of diced celery, courgette, carrot, green beans and potato with 100g each of peas and borlotti beans (fresh or tinned) in 700ml water until tender. Season. Add 100g small pasta (we used orzo, try DeCecco brand) and cook until it's just tender.
- Meanwhile, to make the pesto, whizz 100g basil, 60g grated parmesan, 1 tbsp pine kernels and 1/ 2 clove garlic with enough olive oil until you have a thick sauce.
- Serve the minestrone with a spoonful of the pesto.
Recipe from olive magazine, August 2006.
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Ingredients
- 100g each of celery , courgette, carrot, green beans, potato, peas and borlotti beans (fresh or tinned)
- 100g small pasta
- 100g basil
- 60g parmesan
- 1 tbsp pine kernels
- ½ garlic clove
- olive oil
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minsIngredients
- 100g each of celery , courgette, carrot, green beans, potato, peas and borlotti beans (fresh or tinned)
- 100g small pasta
- 100g basil
- 60g parmesan
- 1 tbsp pine kernels
- ½ garlic clove
- olive oil
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27 November 2007
ventralarc rated this recipe
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