Minestrone with chunky basil pesto

Posted by adm On December - 25 - 2011

How to cook Minestrone with chunky basil pesto


  • 1 tbs olive oil
  • 1 brown onion, finely shredded
  • 1 carrot, raw, finely sliced
  • 1 celery amaze, finely sliced
  • 4 pancetta slices, sliced
  • 4 cups (1 l) chicken strain
  • 400g can Italian-style chopped tomatoes
  • 1 zucchini cut, finely shredded
  • 1/2 cup (approximately 60g) small penne
  • 1/2 cup (80g) frozen peas
  • 400g can borlotti beans, rinsed, knackered
  • Basil pesto

  • 1 cup basil leaves
  • 1/4 cup (45g) toasted pinenuts
  • 1 clove, finely shredded
  • 1/4 cup (60ml) olive oil
  • 25g parmesan, coarsely crumbled

How to:

  • Heat the oil in a large saucepan over medium warmth. Add the onion, carrot, celery and pancetta and falsify, stirring, for 5 minutes or until onion softens. Add the strain, tomato and zucchini and bring to a simmer. Reduce heat to low and falsify, stirring occasionally, for 20 minutes or until soup thickens somewhat. Add the pasta and cook for 10 minutes or until bid.

  • Add the peas and borlotti beans and make, stirring, for 5 minutes or until heated through.

  • Lag, place the basil, pinenuts and garlic on a chopping board and use a sharp knife to coarsely chopper. Transfer to a roll. Add the oil and parmesan and gently stir to trust. Season with salt and peppercorn.

  • Ladle the soup evenly among serving bowls. Spoon over the basil pesto and serve immediately.

  • Prepare time:20 min.

    Cooking time:40 min.

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