Pesto Minestrone Soup
, Serves 8
A vegetable-packed minestrone with ditalini and pinto beans, finished with a bright homemade basil-walnut pesto.
| 2 tbsp olive oil | Sauté vegetables 7-8 min | Add garlic & celery leaves, 30 sec | Add wine, simmer 2-3 min | Add broth, potato, herbs; simmer 10 min | Add pasta & beans, simmer 8 min | Remove bay leaf & rind | Stir in pesto off heat, season | Ladle, garnish & serve |
| 28 g butter | ||||||||
| 1/2 red onion, chopped | ||||||||
| 2 ribs celery, finely chopped | ||||||||
| 1 large carrot, finely chopped | ||||||||
| 1 leek, chopped (white & light green parts) | ||||||||
| 3 cloves garlic, minced | ||||||||
| celery leaves, reserved from the ribs | ||||||||
| 120 ml dry white wine | ||||||||
| 4 tsp Knorr Roasted Vegetable Flavor Base | Whisk veg base into hot water | |||||||
| 950 ml hot water (for the broth) | ||||||||
| 1 medium potato, chopped into 1/2-inch / 1 cm cubes | ||||||||
| 475 ml hot water (added to the soup), plus more to adjust | ||||||||
| 1 bay leaf | ||||||||
| 1 Parmesan rind (optional, highly recommended) | ||||||||
| 150 g ditalini pasta | ||||||||
| 1 can (425 g) pinto beans, drained and rinsed | ||||||||
| salt and black pepper, to taste | ||||||||
| 1 bunch fresh basil leaves | Blend pesto until smooth | |||||||
| 4-5 whole walnuts (or 1-2 tbsp pine nuts) | ||||||||
| 1 small garlic clove, grated or finely minced | ||||||||
| 3 tbsp grated Parmesan cheese | ||||||||
| juice of 1/2 lemon | ||||||||
| 1/4-1/2 tsp salt, to taste (for the pesto) | ||||||||
| 3 tbsp olive oil (for the pesto) | ||||||||
| garnish: olive oil, black pepper, celery leaves, extra pesto |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.