Saturday, 21 May 2011

Minestrone Soup with Pesto

Kitchen Play List: Queens Greatest Hits

My sister and her little one are here for lunch today and I always like to make her something nice as the little ones are always happy with sandwich and veggies. I made this soup for her a few years ago and she enjoyed it so much, I made it for her many times after that. And today just felt like a Minestrone day. 

I apologise for the old camera is dying very quickly and I'm still learning how to use the new one...but this photo has made me more determined to master it! lol

A very dark and moody Minestrone Soup with Pesto and
Minestrone Soup with Pesto
(Recipe from Vegetarian Pasta/Paragon)

1 1/2 tins cannelini beans (14oz tins), rinsed and drained
2.5 litres/4 1/2 pints/ 10 cups of veggie stock
1 large onion, chopped
1 leek, trimmed and thinly sliced
2 celery stalks, sliced very thinly
2 carrots, chopped
3 tbsp olive oil
2 tomatoes, peeled and chopped
1 courgettes/zucchini, trimmed and sliced thinly
2 potatoes, peeled and diced
90g/3oz small pasta (I used baby shells)
salt and pepper to taste

2 tbsp pine kernels
5 tbsp olive oil
2 bunches basil, stems removed
4-6 garlic cloves, crushed
1/2 tbsp soya parmesan

Bring the stock and the beans to a boil in a large soup pan. Reduce the heat to a simmer and add the onion, leek, celery and oil. Cover and simmer for 5 minutes. 

Add the tomatoes, potatoes, courgette, pasta and seasonings. Cover and simmer for about 30 minutes or until very tender. 

Meanwhile in a blender or processor make the pesto. Fry the pine kernels in one tbsp of the olive oil until pale brown then drain. Put the basil into the processor with the nuts and garlic. Process until well chopped. Add in the cheese and blend until almost smooth. 

Stir 1 1/2 tbsp of the pesto into the soup until well blended. Simmer for a further 5 minutes and adjust the seasonings. Serve very hot. 

Enjoy! ~R~