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Pesto Minestrone
Tarla Dalal
24 August, 2013
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
6 servings
Ingredients
Main Recipe
1/2 cup onion , finely chopped
1/4 cup finely chopped celery (ajmoda)
1/2 cup finely chopped carrot
1/2 cup finely chopped zucchini
1 clove of garlic (lehsun) , finely chopped
1/4 cup conchiglie (shell pasta)
2 blanched , peeled and finely chopped tomato
2 tbsp baked beans (canned)
2 tbsp olive oil
salt and to taste
To Be Pounded Into A Pesto
3 tbsp fresh basil leaves
2 to 3 walnuts (akhrot) , halved
1 tbsp olive oil or
2 tbsp water
For Serving
4 tbsp grated parmesan cheese or
Method
- Heat the olive oil in a pan, add the onions, celery, carrots, zucchini, garlic and sauté till the onions turn translucent.
- Add the pasta, tomatoes, baked beans and 4 cups of hot water and simmer till the pasta is just cooked (approx. 8 to 10 minutes).
- Add the salt, pepper and the prepared pesto and mix well.
- Serve hot, sprinkled with parmesan cheese.
Pesto Minestrone recipe with step by step photos
Love good recipes
July 16, 2022, 5:41 p.m.
My fussy daughter loved this soup. Tasty and non spicy.
Leena_Dhoot
May 19, 2021, 2 p.m.
very italian. needless to say very rich and tasty! the pesto gives the soup its characteristic flavour and the beans make it heavy and yummy!
