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Vegetable and pasta soup with pesto and parmesan
Serves 4 Starters and mains
Ingredients
- 4tbsp olive oil
- 1 garlic clove, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 2 litres chicken or beef stock about 1kg vegetables, prepared and cubed
- 150g dried tubettini pasta
- 1 x 400g can borlotti beans, drained
- 3tbsp fresh pesto
- 40g parmesan, freshly grated
Method
Most minestrone use bits and pieces of vegetables left in the fridge, such as courgette, aubergine, carrot, celery, cabbage, or quartered Brussels sprouts.
You could add some potatoes as well, to add thickness. If you don’t want a vegetarian soup, you could add some Parma ham, prosciutto, cooked ham or bacon chunks. You could also use rice instead of pasta, or any other shape of pasta that you like.
Put the oil in a pan and fry the garlic and onion for a few minutes. Add the stock and prepared vegetables, and cook for about 12 minutes. Add the pasta
and drained beans, and cook until tender, about another 6–7 minutes. Remove from the heat.
Mix in the pesto, add salt and pepper to taste, and heat very gently. Serve straight away, sprinkled with parmesan.
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