Green Minestrone with Pesto and Fried Bread
A vibrant and flavorful summer minestrone soup packed with fresh green vegetables, legumes, and a homemade pesto, served with crispy fried sourdough.
Ingredients
- •handful basil
- •cloves garlic (minced)
- •handful pine nuts
- •drizzle olive oil
- •to taste parmesan (grated)
- •1 whole onion (diced)
- •1 whole courgette (diced)
- •handful green beans (chopped)
- •1 bulb fennel (chopped)
- •can chickpeas (washed)
- •can cannellini beans (washed)
- •knob gianduja butter
- •splash white wine
- •cups chicken stock
- •handful pasta
- •2 slices sourdough bread
- •pinch black pepper
Method
- 1Make the pesto by blending basil, garlic, pine nuts, olive oil, and Parmesan in a food processor.
- 2Prep the vegetables: dice the onion, mince the garlic, dice the courgette, chop the green beans, and chop the fennel.
- 3Wash the chickpeas and cannellini beans.
- 4In a pan, sweat the gianduja butter with the onions, fennel, and garlic. Add the courgettes, green beans, and legumes.
- 5Add white wine and reduce it down.
- 6Add chicken stock and pasta, then cook for 10 minutes.
- 7Meanwhile, fry the sourdough bread in olive oil until golden.
- 8Stir the pesto into the cooked minestrone, check seasoning, and serve topped with olive oil, black pepper, and Parmesan.