Spring Minestrone with Pesto
4 servings
60 minutes
Spring minestrone with pesto is the essence of freshness and lightness. This vibrant soup, inspired by French cuisine, combines tender seasonal vegetables, green peas, and aromatic basil. The history of minestrone traces back to Italy, but variations of this dish can be found throughout Europe. In this version, farfalle pasta adds texture while cashew and parmesan pesto provides a rich flavor. Lettuce and radicchio make the soup fresh and slightly spicy. Minestrone is perfect for a spring lunch on the terrace or a light dinner, offering a sense of coziness and warmth in every sip.
1
Wash the carrot and zucchini, peel and finely chop the onion. Heat some oil in a deep pan and lightly fry the vegetables.
- Zucchini: 250 g
- Carrot: 150 g
- Sweet red onion: 1 piece
2
Chop the tomato and parsley coarsely, add to the vegetables, also chop and add the salads. Add peas and pour in the broth. Bring to a boil. Add pasta, season with salt and pepper, reduce heat and cook for 10-15 minutes.
- Tomatoes: 1 piece
- Parsley: 1 bunch
- Chard: 0.3 bunch
- Radicchio salad: to taste
- Lettuce: 0.5 bunch
- Green peas: 60 g
- Vegetable broth: 2 l
- Farfalle pasta (butterflies): 150 g
- Salt: to taste
- Ground black pepper: to taste
3
Tear the basil leaves, place them in a mortar and grind them with salt. Add the nuts, continue grinding, sprinkle in the parmesan, add oil, and mix. Place the sauce in the refrigerator.
- Basil: 1 bunch
- Cashew: 50 g
- Grated Parmesan cheese: 50 g
- Olive oil: 3 tablespoons
4
Chop the lettuce and radicchio and add to the pot. Serve the soup topped with pesto and sprinkled with basil.
- Lettuce: 0.5 bunch
- Radicchio salad: to taste
- Basil: 1 bunch