bohemianwanderer –This hearty vegetable minestrone combines courgettes, green beans, potatoes, tomatoes and white beans in a rich, comforting broth. The soup gets extra depth from gently cooked onions, celery and parsley stems. While a homemade parsley and basil pesto adds freshness and a savoury finish. It is a simple one-pot meal that works particularly well when you want something warming and filling without relying on meat.
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Prepare the Vegetables and Minestrone
Start by heating 5 tablespoons of olive oil in a heavy-based pan or large casserole dish over medium heat. Add one finely diced onion, one diced celery stick and the minced stems from a small bunch of flat-leaf parsley. Season with a pinch of salt and cook gently for around eight minutes, stirring regularly, until the vegetables have softened. Cooking these ingredients slowly helps develop the flavour base for the soup.
Add six quartered cherry tomatoes and cook for another minute or two, allowing them to soften slightly and release some of their juices. Add two large courgettes cut into quarter-moons, 200g of green beans cut into 2½cm pieces and one peeled, cubed potato. Season with another pinch of salt and stir everything together. Making sure the vegetables are coated evenly in the olive oil.
Pour 1.5 litres of water into the pan and add a parmesan rind if you have one. Increase the heat until the liquid is close to boiling, then reduce it to a gentle simmer. Cook the soup for around 30 minutes, or until the potatoes, courgettes and green beans are tender. The parmesan rind will add extra savoury depth to the broth as the vegetables cook.
Make the Pesto and Finish the Soup
While the minestrone is simmering, prepare the pesto. Place one peeled garlic clove, 20g of pine nuts or almonds and a pinch of salt in a food processor or mortar. Pulse or pound the ingredients until they form a rough paste, then add 50g of parsley and basil leaves. Continue pulsing until the herbs are broken down and the mixture becomes creamy.
Gradually stir in 50g of grated cheese, using pecorino, Grana Padano, parmesan or a combination of these cheeses. Slowly add 100g of olive oil while mixing until the pesto reaches a smooth but textured consistency. Taste and adjust the seasoning if necessary, then set the pesto aside until the soup is ready.
About 10 minutes before the end of the soup’s cooking time, add two drained 400g tins of white beans. Stir gently to combine and allow the beans to heat through while the vegetables finish cooking. Once everything is tender, remove the soup from the heat and leave it to rest for at least 10 minutes before serving. Ladle the minestrone into bowls and serve with the pesto on the side, allowing everyone to add as much as they prefer.
