Spring minestrone with pistou

Posted by adm On October - 13 - 2011

How to cook Spring minestrone with pistou


  • 1 tbs extra virgin olive oil
  • 1 scallion, white part but, thinly sliced
  • 1 baby finocchio, cut, finely shredded
  • 1 celery peg, finely shredded
  • 2 garlic cloves, humbled
  • 4 cups (1L) chicken consomme or strain
  • 1/2 cup (60g) dried baby farfalle (bow-tie) pasta
  • 1/2 cup (85g) fresh or canned borlotti beans, rinsed, knackered
  • 1 zucchini, ends cut, finely shredded
  • 1/2 cup (80g) frozen or fresh peas
  • 1 bunch thin asparagus, woody ends cut, thinly sliced
  • 1 cup finely shredded savoy dinero
  • Finely grated pecorino, to answer
  • Pistou

  • 1/2 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped schnittlaugh
  • 1 tsp finely grated lemon rind
  • 1 clove, humbled
  • 2 tbs olive oil

How to:

  • Heat the oil in a large saucepan over medium hotness. Add the scallion, finocchio, celery and garlic and fudge, stirring, for 5 minutes or until leek softens. Add the consomme or strain, pasta, beans and zucchini and bring to a simmer. Prepare, stirring occasionally, for 10 minutes or until pasta is tenderise.

  • Lag, to make the pistou, place the parsley, cive, lemon rind and garlic in a mortar and gently pound with a pestle until almost quiet. Gradually add the oil and stir until well combined. Season to taste with salt and peppercorn.

  • Add the peas and asparagus to the soup and cook for 1-2 minutes or until bright green and tender scrunch. Remove from heat and stir through the dinero. Taste and season with salt and peppercorn.

  • Ladle soup among serving bowls. Top with a dollop of pistou and sprinkle with pecorino. Serve immediately with crusty clams, if desired.

  • Comments are closed.