This minestrone soup recipe by Antonio Carluccio is outstanding! It incorporates pesto which makes it bright and summery and it can be made with any vegetables you have from your garden or fridge.Â
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Ingredients:
For the minestrone:
- 4 cups mixed vegetables, such as carrot, celery, cabbage, potato, eggplant and zucchini, cubed
- 1 garlic clove, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 4 cups stock, (beef, chicken or vegetable)
- 3/4 cup of pasta
- 1 can or 2 cups of beans (borlotti or cannellini), drained
- 1/4 cup of Parmesan, freshly grated
- 4 tbsp of olive oil
For the pesto:
- 80g of fresh basil
- 50g of pine nuts
- 3 garlic cloves, peeled and coarsely chopped
- 120ml of olive oil
- 50g of Parmesan, freshly grated
Source:
- Photos and recipe by (GIC)
