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Minestrone Col Pesto
By : Method
- In a heavy bottomed pot, pour in the olive oil and add the bay leaf when the oil is hot.
- Add the onions, garlic, celery and leeks and saute till soft and translucent.
- Add the chopped tomatoes and the tomato puree and cook well till all the water has evaporated.
- Add the diced carrots and potatoes to the pot next and saute for 2-3 minutes.
- Add the French beans and the zucchini and peppers finally and cook for another couple of minutes.
- Pour in the vegetable stock and add seasoning.
- Bring to a boil and reduce to a simmer. Remove scum, if any and continue to simmer for approximately 12-15 mins or until the vegetables have cooked.
- Add the basil leaves.
- Add the boiled white beans/blanched pasta, check seasoning and remove from the heat.
- Serve piping hot with pesto, grated parmesan and crusty bread.
Ingredients:
25g Carrots, diced
25g Zucchini, diced
25g French beans, diced
25g Sweet peppers, diced
10g Celery, diced
10g Leeks, diced
10g Potato, peeled and diced
10g onion, diced
20g tomato, blanched, peeled and chopped
5g garlic, peeled and minced
1 Bay leaf
100 Mils Veg stock or stock cubes
20 Mils Tomato puree
20g White beans or blanched pasta
8g salt
15 Mils Olive oil
5g Black Pepper, crushed
10g Basil leaf, chopped
10g Pesto, readymade
25g Carrots, diced
25g Zucchini, diced
25g French beans, diced
25g Sweet peppers, diced
10g Celery, diced
10g Leeks, diced
10g Potato, peeled and diced
10g onion, diced
20g tomato, blanched, peeled and chopped
5g garlic, peeled and minced
1 Bay leaf
100 Mils Veg stock or stock cubes
20 Mils Tomato puree
20g White beans or blanched pasta
8g salt
15 Mils Olive oil
5g Black Pepper, crushed
10g Basil leaf, chopped
10g Pesto, readymade
RECIPES BY CHEF WILLI
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