Winter greens minestrone with pesto

June 18, 2008 (Last Updated: January 11, 2019)
Winter greens minestrone with pesto recipe

This is a delicious combination of flavours for cold winter days. Try the fruit-driven and floral Avondale Amira Cabernet Franc 2004: rustic and hearty, just like this soup.

Print Recipe

Winter greens minestrone with pesto

Serves: 4
Cooking Time: 40 mins

Ingredients

  • 30ml olive oil
  • 2 garlic cloves, finely chopped
  • 1 red onion, finely chopped
  • 4 celery stalks, finely sliced
  • 125g fine green beans, cut into 2cm pieces
  • 125g frozen peas
  • 250g fresh asparagus, cut into 2cm pieces
  • 125g frozen broad beans
  • 1 litre vegetable stock
  • 50ml fresh basil, chopped
  • salt and freshly ground black pepper, to taste
  • fresh cream, to taste
  • basil pesto, to garnish
  • Parmesan, freshly grated, to garnish

Instructions

1

Heat the oil in a pot and add the garlic, onion and celery. Cook gently until softened.

2

Add half of the green beans, peas, asparagus and broad beans, and gently coat in the oil.

3

Add the stock and bring to the boil, then simmer for 30 minutes.

4

Add the remaining vegetables and cook for 5 minutes. Remove from the heat.

5

Stir in the basil and thin with a little boiling water if necessary. Season to taste.

6

Serve with a dollop of fresh cream, pesto and Parmesan.

 

 

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June 18, 2008 (Last Updated: January 11, 2019) By
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