MINESTRONE WITH PESTO
Serves 620 mins prep40 mins cook
This is a gorgeous soup to add lots of healthy vegetables into one’s diet. Its warming, nutritious and a perfect comfort food in this cold rainy weather.
0 servings
What you need
Instructions
Add the EVO oil to a large soup pot. Add chopped onions, carrot, leek, celery, bay leaf, sea salt. Stir and allow it to sweat for 7-8 minutes on medium to low heat. Add the pumpkin and cook for 3 minutes. Add the stock, bring to a boil, and simmer for about 5 minutes, depending on the size of your pumpkin. Add the zucchini, broccoli, fennel and chickpeas, and simmer for 5-10 minutes, until cooked but still with a bite. Stir in the cabbage, taste and adjust salt and pepper, the cabbage will wilt in the heat. Ladle the soup into 4-5 bowls. Add a spoonful or 2 of pesto per bowl, a drizzle of EVO oil, and freshly grated Parmigiano Reggiano to taste.View original recipe