Pesto Minestrone

This recipe features in these meal plans: Regional Italian.

Genovese-style minestrone with onion, carrot, courgette, macaroni and borlotti beans. Topped with fresh basil pesto.

Ingredients

  • 56g of fresh basil, coarsely chopped
  • 1 medium onion (approx 185g), finely chopped
  • 820g of borlotti beans, drained
  • 4 medium tomatoes (approx 100g each), coarsely chopped
  • 2 small courgettes (approx 165g each), sliced
  • 2 medium carrots (approx 125g each), sliced
  • 20g of Parmesan cheese, grated
  • 2 tbsp pine nuts
  • 160g of macaroni
  • 120ml of olive oil(8 tbsp)
  • 2 large garlic cloves, finely chopped
  • 500ml beef stock, prepared according to the packet instructions
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 45 mins
  • Price per person: £1.67
  • Store cupboard: Typical
  • Calories per serving: 819
  • 5-a-day per serving: 3.3
  • Print Recipe
Pesto Minestrone photo
Tasty?

616 cooks think so

Method

  1. Heat 2 tbsp olive oil in a large saucepan and cook the onion and half the garlic for 3-4 minutes, or until the onion is soft.
  2. Add the carrot, tomatoes, courgette, pasta, beef stock and 500ml water. Simmer for 30 minutes, or until the pasta is cooked. Add a little water if the minestrone becomes dry.
  3. Whilst the minestrone is cooking, prepare the pesto. Heat a small frying pan and toast the pine nuts for 1 minute, or until lightly browned. Blend the toasted pine nuts, basil and remaining garlic in a food processor or with a pestle and mortar until it becomes a thick paste. Gradually add in 6 tbsp olive oil and the Parmesan and blend until it has a sauce-like consistency. Season with salt and pepper.
  4. Stir the borlotti beans into the minestrone and simmer for a further 5 minutes.
  5. Stir half the pesto into the minestrone and season to taste with salt and pepper. Divide between warmed bowles and serve topped with the remaining pesto.


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