Minestrone with Pesto
calories: medium
category: Soup
cost: medium
difficulty: medium
preparation time: 120
Ingredients
Short pasta 200 gr.
Spinach 100 gr.
Swiss chard 100 gr.
Zucchini 100 gr.
Savoy cabbage ½
Potatoes 3
Fresh broad beans 100 gr.
Fresh peas 200 gr.
Jam Tomatoes 3
Garlic 2 cloves
Basil 20 leaves
Onions 1
Celery 1 stalk
Diced parsley ½
Extra virgin olive oil 6 tablespoons
Grated Parmesan cheese 30 gr.
Salt to taste
For the Pesto Sauce
Basil 20 leaves
Garlic 1 clove
Extra virgin olive oil 2 tablespoons
Pecorino or Parmesan cheese 30 gr.
Salt to taste
See our
Wine Tips
for your meals
Spinach 100 gr.
Swiss chard 100 gr.
Zucchini 100 gr.
Savoy cabbage ½
Potatoes 3
Fresh broad beans 100 gr.
Fresh peas 200 gr.
Jam Tomatoes 3
Garlic 2 cloves
Basil 20 leaves
Onions 1
Celery 1 stalk
Diced parsley ½
Extra virgin olive oil 6 tablespoons
Grated Parmesan cheese 30 gr.
Salt to taste
For the Pesto Sauce
Basil 20 leaves
Garlic 1 clove
Extra virgin olive oil 2 tablespoons
Pecorino or Parmesan cheese 30 gr.
Salt to taste
See our
Wine Tips
for your meals
Preparation Dice the onions, garlic, celery stalks and parsley and sauté them in the oil. Wash and dry all the vegetables. Cut the Savoy cabbage and the Swiss chards into strips
Put them into a pot with plenty of salted water then add the peeled potatoes, the shelled beans and the tomatoes. Let them all cook at a medium heat for about an hour and a half.
When the potatoes are ready, take them out with a skimmer, mash them and put them back into the pot together with the pasta.
For the Pesto sauce:
Put the oil, basil, crushed garlic and salt into a mortar or put them into a blender and blend until they become a smooth creamy mixture. Put it into a bowl and add the grated cheese.
When the minestrone is ready, add the fresh pesto sauce and stir well. Then serve the soup in a soup tureen at table with more grated cheese aside. The Chef's tips This soup may be served warm or cold, with pasta or rice. You may drink a dry Sicilian white wine called Donna Fugata. Curiosity The leaves of the basil you find in Genoa are small and have a stronger fragrance.
Put them into a pot with plenty of salted water then add the peeled potatoes, the shelled beans and the tomatoes. Let them all cook at a medium heat for about an hour and a half.
When the potatoes are ready, take them out with a skimmer, mash them and put them back into the pot together with the pasta.
For the Pesto sauce:
Put the oil, basil, crushed garlic and salt into a mortar or put them into a blender and blend until they become a smooth creamy mixture. Put it into a bowl and add the grated cheese.
When the minestrone is ready, add the fresh pesto sauce and stir well. Then serve the soup in a soup tureen at table with more grated cheese aside.
