Spring minestrone with mint pesto
Step-by-step method for making Spring minestrone with mint pesto yourself.
Equipment
- large pan
Ingredients
Ingredients
- 1 onion onion, finely chopped
- 1 medium carrot carrot, diced
- 1 stick celery, diced
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1.5 litres hot vegetable stock
- 500 g small new potatoes, sliced
- 2 courgettes courgettes, diced
- 200 g sugar snaps, halved
- 250 g frozen petit pois
- a small handful basil
- a small handful mint leaves
- a drizzle extra-virgin olive oil
- a sprinkle Parmesan, grated (or vegetarian alternative)
- 2 cloves garlic, peeled
- 50 g pine nuts
- 2 packs mint, leaves only (28g each)
- 1 pack basil, leaves only (28g)
- 4-5 tbsp grated Parmesan (or vegetarian alternative)
- 100 ml olive oil
- a few drops lemon juice
Instructions
Instructions
- In a large pan, soften the onion, carrot and celery in the oil for 10 minutes. Meanwhile, make the pesto by whizzing all the pesto ingredients in a blender with a pinch of salt.
- Add the garlic to the onion, carrot and celery, and cook for 1 minute.
- Pour in the stock, add the potatoes and bring to the boil. Simmer, uncovered, for 10 minutes until the potatoes are tender. Season.
- If you would like this recipe to be gluten-free, please ensure your stock is guaranteed gluten-free.
- Add the courgettes and simmer for a further 5 minutes, then add the sugar snaps and peas and cook for 1-2 minutes until tender. Stir in the basil and mint leaves.
- Spoon the soup into warm bowls. Finish with a drizzle of extra-virgin olive oil, a spoonful of pesto and a sprinkling of grated Parmesan.