Minestrone Soup with Pesto

Minestrone Soup with Pesto

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 60 minutes

I'm not a big fan of vegetable soups - as absolute meat eater I prefer rich soups with meat or poultry. But minestrone - slowly cooked, with fresh and delitious seasonal vegetables - I can eat in great amounts and with great pleasure.

And if you season minestrone with aromatic basil pesto, its taste will rise to an absolutely new taste level.

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Roughly chop onion, carrots ans celery. Cut potatoes, zucchini, pepper and tomatoes into medium size cubes (about 7-8 mm per side).

In a pot on a medium heat preheat 2 tbsp of vegetable oil. Add onion, carrots ans celery and cook, stiring occasionally, for 5-6 minutes.

Reduce heat almost to minimum. Add potatoes, zucchini, pepper and tomatoes. Cook, stiring occasionally, about 10-15 minutes.

Add broth, bring to a boil, season with salt. Cook on a low heat for 30 minutes.

5 minutes before soup is ready add pasta and green pea. At last moment add pesto, stir and remove from heat.


Bon Appetit!

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