Green Minestrone Soup with Pistou
Italian Minestrone soup meets French pistou – a delicious combination and a hearty crowdpleasing recipe.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 -6 servings
- 2 large shallots finely diced
- 2 sticks celery leaves included, finely chopped
- 1 large leek white part only, finely diced
- 2 small carrots peeled and finely diced
- 2 courgettes zucchini, cut into small cubes
- 1 can cannellini beans 400g /14oz, drained and rinsed
- Handful sugarsnap peas sliced on the diagonal
- 150 g | 5oz small pasta shapes such as stellini
- 150 g | 5oz fresh or frozen peas
- 1 1/2 litres | 6 3/4 cups vegetable stock
- 2-4 tbps olive oil
- Salt and freshly ground pepper
- For the pistou
- large handful basil leaves
- 50 g | 2 oz Parmesan cheese grated or finely sliced
- 3 cloves garlic peeled
- 3-4 tbsp virgin olive oil more as needed
- 1/2 tsp salt
To make the pistou, put all the ingredients in a blender or mini chopper and blend. If it is too thick, add a little more olive oil or a little hot water.
Heat a couple of tablespoons of olive oil in a large pot and then sauté the shallots, celery and leek for 5 minutes over medium-low heat. Season with salt and freshly ground pepper.
Add the carrots and continue to cooke for a further 5 minutes.
Add the stock, beans and stir. Bring to the boil then reduce to a simmer. Cook until the vegetables are soft and soup has thickened slightly.
Add the pasta and peas and cook according to packet instructions - usually about 8-10 minutes. Add the courgettes five minutes into the pasta cooking. Add the sugarsnap peas right at the end.
Serve drizzled with the pistou and some crusty bread.