MINESTRONE WITH PESTO Cooking Recipe

MINESTRONE WITH PESTO Cooking Recipe, Cooking Recipes, Pakistani cooking recipes

MINESTRONE WITH PESTO 

Ingredients:                        

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

Preparation

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.

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