Minestrone with Pesto

This thick, quintessentially Italian soup can be made from almost any combination of seasonal vegetables. It's popular throughout Italy. Depending on the region, rice, barley or short pasta is sometimes added to it. In Liguria, a small amount of pesto sauce is added to make the soup more aromatic.

2 ½ pints (6 ¼ cups) water or broth, or a mixture of each ( 1.5 l )
3 tbsp (45 ml) extra virgin olive oil
1 leek, sliced and washed
1 large onion, finely chopped
1 celery stalk, finely chopped
2 carrots, finely chopped
2 garlic cloves, finely chopped
2 medium potatoes, peeled and diced
1 sprig of fresh thyme, or 1/4 tsp dried thyme leaves
1 bay leaf
salt and freshly ground black pepper
4 oz (¾ cup) peas, fresh or frozen ( 115 g )
3 medium zucchini/courgettes, finely chopped
3 medium tomatoes, peeled and finely chopped
15 oz (2 cups) cooked or canned beans such as cannellini or borlotti ( 425 g )
3 tbsp pesto
freshly grated Parmesan cheese, to serve (optional)

In a medium saucepan heat the water or broth to simmering.

Heat the olive oil in a saucepan large enough to hold all the ingredients. Stir in the leek and onion and cook over low to medium heat for 5-6 minutes, or until the onion softens. Add the celery, carrots and garlic, and cook, stirring often, for another 5 minutes. Add the potatoes and cook for 2-3 minutes more.

Pour in the hot water or broth and stir well. Add the herbs and season with salt and pepper. Bring to the boil, reduce heat slightly, and cook for 10-12 minutes.

Stir in the peas, if fresh, and the zucchini/courgettes. Simmer for 5 minutes more.

Add the tomatoes and frozen peas, if you're using them. Cover the pan and boil for a further 6-8 minutes.

About 10 minutes before serving the soup, uncover the pan and stir in the cooked or canned beans. The soup will be very thick. Simmer for 10 minutes. Stir in the pesto sauce. Taste for seasoning. Simmer for 2-3 minutes more before removing from the heat. Allow the soup to stand for a few minutes before serving. Pass the grated Parmesan separately. Minestrone may be re-heated the next day or eaten cold. It also freezes well.

Carla Capalbo

Recipes made in Italy by Italians in Italian. Translated for You with Love

Minestrone with Pesto

This thick, quintessentially Italian soup can be made from almost any combination of seasonal vegetables. It's popular throughout Italy. Depending on the region, rice, barley or short pasta is sometimes added to it. In Liguria, a small amount of pesto sauce is added to make the soup more aromatic.

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