MINESTRONE WITH PESTO Cooking Recipe, Cooking Recipes, Pakistani cooking recipes
1 onion, 2 tbsp olive oil
2 carrots, finely chopped
1 celery stalk, chopped
2 garlic cloves, minced
a few crushed thyme sprigs
1 liter/134 pints/four cups boiling vegetable stock
1 x 400g/14oz tomatoes, chopped
1 can borlotti or cannellini beans, 400g/14oz
125g/4oz/1 cup drained soup pasta salt and freshly ground black pepper
4 tbsp. pesto,
4 toasted bread slices
Step,1: In a large saucepan, heat the oil and add the onion, carrots, and celery. Cook for 10 minutes over low heat, or until the vegetables are softened. Cook for 2 to 3 minutes before adding the garlic and thyme.
Step 2: Bring the hot stock, tomatoes, and beans to a boil in the pan. Reduce to low heat and gently simmer for approximately 20 minutes.
Step,3: Cook for an additional 10 minutes, or until the vegetables are tender and the pasta is cooked. Season to taste and discard the thyme.
Step,4: Serve the soup in four warmed bowls, garnished with a small spoonful of fresh pesto and toast bread slices.