Minestrone with Pesto
Minestrone with Pesto
A hearty soup by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Simmer
  • Cooking Time 60 minutes
  • Yield 4 servings
  • 3 tablespoons olive oil
  • 200 grams pancetta, finely chopped
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 3 stalks of celery, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 bay leaf
  • 2 sprigs thyme
  • 200 grams can of crushed tomatoes
  • 2 liters chicken stock and/or water
  • 1 400 grams can of cannellini beans, drained and rinsed
  • 2 nest of vermicelli
  • 4 stalks of kale (or Swiss chard, cavelo nero, English spinach), shredded including stalks
  • Pesto:
  • ½ small clove garlic
  • 2 large handfuls of basil leaves
  • 50 grams pine nuts, toasted
  • 40 grams Parmesan, grated
  • Salt and pepper
  • 120 milliliters extra virgin olive oil
  1. Heat oil in a large pot over a medium heat and add the pancetta and onion and cook for 4-5 minute to soften. Add the carrot, celery, garlic, bay leaf and thyme, turn the heat to low and cook for 10-15 until all the vegetables are soft. Now turn the heat back up to medium and add the crushed tomatoes and cook off for a minute before adding the stock and cannellini beans and a good pinch of salt and pepper. Gently simmer for 35-40 minutes with the lid on.
  2. For the pesto, pound the garlic with a good pinch of salt until a past forms. Now add the basil leaves and bruise and smash. Add the pinenuts and pound until a rough paste forms. Work in the Parmesan before slowly adding in the oil to emulsify.
  3. To finish the soup add the vermicelli and cook for 2 minutes before adding the silverbeet white stalk followed by their leaves. Once the pasta is al dente serve in shallow bowls with a big dollop of pesto.

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