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Minestrone with chunky basil pesto
Minestrone with chunky basil pesto
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cozy up with hearty minestrone topped with fragrant basil pesto on a chilly day.
Ingredients:
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 4 pancetta slices, chopped
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 400g can Italian-style chopped tomatoes
  • 1 zucchini trimmed, finely chopped
  • 125.00 ml (about 60g) penne rigate
  • 80g pea
  • 400g can borlotti beans, rinsed, drained
  • 250.00 ml basil leaves
  • 45g pine nut
  • 1 garlic clove, finely chopped
  • 60ml olive oil
  • 25g parmesan, coarsely crumbled
Instructions:
  • In a large saucepan over medium heat, heat the oil and add onion, carrot, celery, and pancetta. Cook and stir for 5 minutes until the onion softens. Stir in stock, tomato, and zucchini, bring to a simmer, then reduce heat to low. Cook and stir occasionally for 20 minutes until slightly thickened. Add pasta and cook for 10 minutes until tender.
  • Add the peas and borlotti beans and cook, stirring occasionally, until heated through, about 5 minutes.
  • Chop basil, pine nuts, and garlic on a cutting board with a sharp knife. Transfer to a bowl and mix in the oil, parmesan, salt, and pepper.
  • Evenly distribute the soup into serving bowls, drizzle with basil pesto, and serve promptly.

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