Minestrone Soup with Parsley Pesto



Minestrone Soup with Parsley Pesto
A tasty soup when you come in cold and starving hungry and want something hot and filling
and very nutritious. Don't be put off by what looks to be a lot of ingredients as it can be prepared very quickly once you get used to the recipe and it will end up being a favorite soup

Recipe
  • 2 Tbsp oil
  • 1 large onion, peeled and chopped
  • 2 cloves crushed garlic
  • 1 large carrot, chopped and diced
  • 2 stalks celery, including leaves, chopped into small pieces
  • 1 can tin of whole tomatoes including the juice (420gram tin)
  • 1 1/2 Litres of vegetable stock (or water with 4tsp instant green herb stock)
  • 1 bay leaf
  • 1tsp dried oregano or 1tbs fresh chopped
  • 2 Tbs tomato paste
  • 1/2 tsp yeast extract such as Marmite or similar
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1 cup cooked kidney, or haricot beans or chickpeas or baked beans, plus 1/2 cup cooking liquid
  • 1/2 cups firm, cooked brown rice (or I prefer pasta, the bows or penne type are good)

Method
Saute onion, garlic, carrots and celery in the 2 Tbs oil until the onion is clear.
Add the tomatoes, stock, bayleaf, herbs, tomato paste, yeast extract and seasonings.
Cover and simmer for 30 - 40 mins until the carrots are tender.
Add the beans with the 1/2 cup cooking or tinned liquid and simmer for 10 more minutes.
Stir in the rice, ( or pasta) adjust the seasoning ( pepper improves the flavor) and cook for a further 2 minutes .

Serve with extra Parmesan if desired
Stir in Parsley Pesto for a brilliant green and delicious garnish

Pesto

  • 1 cup parsley sprigs, remove tougher stalks, a mix of basil and parsley, or silverbeet or spinach leaves also fine but parsley gives a brilliant green goes well with the soup.
  • 3 cloves garlic, crushed
  • 1/2 cup Parmesan cheese, grated
  • 1 Tbs olive oil
Method
Place all the ingredients into a blender and process until pureed and combined.
Sit down and enjoy your efforts.

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