Pesto Minestrone

by Tarla Dalal

Pesto Minestrone, a hearty soup with plenty of vegetables and the pesto lends a slightly nutty flavour to the soup.

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Minestrone is probably known worldwide. Every region and every cook in italy has their own version and personal view about minestrone. The word grew out of "minestra" which means a broth, and the one thing all minestrones tend to have in common is that they are hearty vegetable soups. The single ingredient most frequently used is beans. Short pasta or rice may also be added. The best known version comes from milan. This version has plenty of vegetables and the pesto lends a slightly nutty flavour to the soup. This soup is best served just as it is completed. You can make the pesto sauce ahead, however add it while finishing the soup.

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Pesto Minestrone recipe - How to make Pesto Minestrone

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins Makes 6 servings
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Ingredients

1/2 cup onions , finely chopped
1/4 cup finely chopped celery
1/2 cup finely chopped carrots
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 tomatoes
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 oil
2 tbsp water

For Serving
4 tbsp grated parmesan cheese or grated processed cheese

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.