Minestrone originally was a very humble dish and was intended for everyday consumption, being filling and cheap, and would likely have been the main course of a meal. This version adds a bit of luxury by using pesto for extra flavour.
Prep Time: ± 20 min | Cook Time: 1 hr | Servings: 10Ingredients
Soup
440 g can peeled tomatoes, chopped
500 ml dry white wine
2 onions, diced
3 carrots, diced
1 turnip, diced
2 sticks celery, sliced
2 red peppers, diced
1 large courgette, sliced
500 g can red kidney beans, drained
180 ml elbow macaroni OR penne pasta
3 ml ground turmeric
salt and pepper to taste
Pesto
1 bunch fresh basil
3 cloves garlic, crushed
60 g Parmesan cheese, finely grated
125 ml olive oil
salt and pepper
Method
Soup
Place the stock, tomatoes, wine, onions, carrots, turnip, celery and peppers in a large saucepan. Bring to the boil, reduce the heat and simmer for 20 minutes. Add the courgettes, kidney beans, pasta and turmeric. Simmer for a further 40 minutes, stirring regulary, until the vegetables are tender. Season with salt and pepper.
Pesto
Place the basil, garlic and Parmesan cheese in a food processor or blender. Blend until finely chopped. While motor is running, gradually add the olive oil through the feed tube until a paste is formed. Season with salt and pepper.
Serve the soup in large soup bowls. Stir in 1 tablespoon of pesto into each bowl.
Cuisine: Global
Category: Soup
- Posted6-Oct-2009
- Total Views95
- Word Count416
- Commentvia Twitter
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