Recipes.

Minestrone with Pesto

By Little Big H


I Quit Sugar - Minestrone Soup with Pesto by Little Big H
  • 6 servings
  • Prep - 30 mins
    Cooking - 2 hours 30 mins
  • Total - 3 hours
I Quit Sugar - Minestrone Soup with Pesto by Little Big H

This Minestrone Soup comes from Little Big H. Filled with 13 different types of vegetables, it's one of the most nourishing recipes on the blog!  

Servings: 6
Preparation: 30 mins
Cooking: 2 hours 30 mins

Tags: , , , , , , , , , ,

Ingredients

Minestrone Soup

  • 2 tablespoons olive oil.
  • 1 leek (finely sliced).
  • 1 clove garlic (crushed).
  • 6 sage leaves.
  • 2 sticks celery (chopped).
  • 2 carrots (chopped).
  • 2 large potatoes (chopped).
  • Small handful parsley and basil (roughly chopped).
  • 6 shallots (skin removed and left whole, optional).
  • 3 l vegetable stock.
  • 1/2 cup Arborio rice.
  • 1/4 cup cabbage (finely sliced).
  • 2 small zucchini (chopped).
  • 1/2 cup peas.
  • 400g cans beans (cannellini, borlotti or mixed) (rinsed).
  • 2 roma tomatoes (chopped).
  • Salt and pepper.

Pesto

  • 1 clove garlic.
  • 2 cups basil leaves (firmly packed).
  • 1/2 cup pine nuts (or walnuts).
  • 3/4 cups grated Parmesan cheese.
  • 1/2 to 3/4 cup olive oil.
  • Salt and pepper.

Directions

To make the soup:
1. Add the oil to a large soup pot; add the leek, garlic and sage. Cook over medium heat until the leek is starting to colour. Add the celery, carrot, potato, shallots, parsley and basil. Season well. Add the stock and bring to the boil.

2. Lower heat and simmer for an hour and a half.

3. Add the cabbage and rice, and simmer for a further 15 minutes. Add zucchini, peas, beans, and tomatoes and cook for a further 10 minutes or until heated through.

To make the pesto:
1. Place all ingredients in a food processor or high-speed blender and blend until you have the desired consistency. (If using a high-speed blender, keep it on a low speed, you don’t want a puree). Add some additional olive oil or salt and pepper to suit your taste.

Serve soup hot with a good dollop of pesto and finish with some grated parmesan on top.


Note

Check out our other nourishing soups here.

I Quit Sugar - Minestrone with Pesto by Little Big H.

This Minestrone Soup comes from Little Big H. Filled with 13 different types of vegetables, it's one of the most nourishing recipes on the blog!

Ingredients

Minestrone Soup

  • 2 tablespoons olive oil.
  • 1 leek (finely sliced).
  • 1 clove garlic (crushed).
  • 6 sage leaves.
  • 2 sticks celery (chopped).
  • 2 carrots (chopped).
  • 2 large potatoes (chopped).
  • Small handful parsley and basil (roughly chopped).
  • 6 shallots (skin removed and left whole, optional).
  • 3 l vegetable stock.
  • 1/2 cup Arborio rice.
  • 1/4 cup cabbage (finely sliced).
  • 2 small zucchini (chopped).
  • 1/2 cup peas.
  • 400g cans beans (cannellini, borlotti or mixed) (rinsed).
  • 2 roma tomatoes (chopped).
  • Salt and pepper.

Pesto

  • 1 clove garlic.
  • 2 cups basil leaves (firmly packed).
  • 1/2 cup pine nuts (or walnuts).
  • 3/4 cups grated Parmesan cheese.
  • 1/2 to 3/4 cup olive oil.
  • Salt and pepper.

Directions

To make the soup:
1. Add the oil to a large soup pot; add the leek, garlic and sage. Cook over medium heat until the leek is starting to colour. Add the celery, carrot, potato, shallots, parsley and basil. Season well. Add the stock and bring to the boil.

2. Lower heat and simmer for an hour and a half.

3. Add the cabbage and rice, and simmer for a further 15 minutes. Add zucchini, peas, beans, and tomatoes and cook for a further 10 minutes or until heated through.

To make the pesto:
1. Place all ingredients in a food processor or high-speed blender and blend until you have the desired consistency. (If using a high-speed blender, keep it on a low speed, you don’t want a puree). Add some additional olive oil or salt and pepper to suit your taste.

Serve soup hot with a good dollop of pesto and finish with some grated parmesan on top.

Note

Check out our other nourishing soups here.

I Quit Sugar - Minestrone with Pesto by Little Big H.

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