Vegetable Minestrone with Pesto

There is nothing more I enjoy more on a cold bitter day than 1) Wearing one of my favourite colourful fur coats and 2) warming myself up with a hearty soup or stew. This Vegetable minestrone soup with pesto is a Ligurian speciality and is adapted from Claudia Roden’s recipe from ‘The food in Italy’. I love it so much; a dish that packs so much flavour but needs little effort is definately a winner for me.

Vegetable Minestrone with Pesto
Vegetable Minestrone with Pesto

Ingredients (serves 4-6)

2 medium potatoes, peeled & cubed

200g Butternut squash, peeled & cubed

100g Mushrooms, sliced

1/2 Savoy cabbage, sliced

150g peas

150g Broad Beans

5 large plum tomatoes, cubed

Vegetable stock cube

1 x 400g Cannelini Beans, drained

200g baby pasta, i.e. ditalini

100g Basil Pesto

100g Parmesan, grated

  • Add all the vegetables & stock cube to a large pan of water
  • Bring to the boil, season with salt & pepper and then allow to simmer for at least 30 minutes.
  • Then add the cannellini beans. The base of your soup is now done.
  • When you want to finish serving up this dish, bring it back to the boil, add the pasta and cook until the pasta is al dente.
  • Ladle into bowl, stir in the basil pesto and drizzle on top. Sprinkle parmesan and start warming up your cockles

 

 

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