Minestrone with pesto
4 servings
90 minutes
Minestrone with pesto is a bright representative of Italian cuisine that embodies the warmth of the Mediterranean sun and the generosity of rural fields. This hearty soup originated as a dish for the poor when peasants made it from seasonal vegetables and legumes, turning them into a fragrant treat. The taste of minestrone is multifaceted: tender beans combine with the softness of potatoes, sweetness of carrots, and freshness of zucchini, while the light acidity of tomatoes adds balance to the soup. The final touch is the addition of pesto, rich in basil and garlic, which enhances the flavor richness and fills the dish with a characteristic Mediterranean aroma. Minestrone with pesto is perfect for a cozy family dinner and pairs wonderfully with crusty bread and a glass of light white wine.
1
Soak the beans overnight.
- Beans: 200 g
2
Put the beans in a pot, cover with water. Bring to a boil, drain the water. Cover the beans with cold water, bring to a boil, and cook for 15 minutes. Drain the water and leave the beans.
- Beans: 200 g
- Water: 1.5 l
3
Clean and julienne the vegetables, except for the tomatoes.
- Potato: 4 pieces
- Carrot: 2 pieces
- Leek: 2 pieces
- Celery: 2 pieces
- Zucchini: 2 pieces
4
Bring water to a boil, add beans and vegetables. Add olive oil, bring to a boil, cover, and simmer for 30 minutes.
- Beans: 200 g
- Water: 1.5 l
- Olive oil: 4 tablespoons
- Potato: 4 pieces
- Carrot: 2 pieces
- Leek: 2 pieces
- Celery: 2 pieces
- Zucchini: 2 pieces
5
Add peeled and seeded tomatoes and cook for another 10 minutes.
- Tomatoes: 2 pieces
6
Add pasta to the soup. Cook until done.
- Paste: 150 g
7
Mix the pesto with a little broth and pour it back into the soup.
- Pesto: 2 tablespoons
8
Sprinkle with olive oil, add pepper and grated parmesan.
- Olive oil: 4 tablespoons
- Ground black pepper: to taste
- Grated Parmesan cheese: 50 g