Minestrone with Pesto
Equipment
- Large Soup Pot
Ingredients
- 1 medium onion, chopped into small pieces
- 2 stalks celery, chopped into small pieces
- 1 small fennel, chopped into small pieces
- 1 medium leek, washed and chopped into small pieces white and light green parts
- 2 medium zucchini, chopped into small pieces
- 2 medium carrots, chopped into small pieces
- 1 cup butternut, or any winter pumpkin I used kabocha squash with skin
- 2 heaped cups shredded green cabbage I used 1/4 head medium savoy cabbage
- 1 cup broccoli florets
- 1 14 oz can rinsed and drained chickpeas or any white beans or borlotti beans,
- 1 medium bay leaf
- 4-5 cups veggie or chicken broth homemade or store bought
- 1 cup basil pesto homemade or store bought
- 2-3 tbsp EVO olive oil plus more to drizzle
- salt and pepper to taste
- freshly grated Parmigiano Reggiano optional
Instructions
- Add the EVO oil to a large soup pot. Add chopped onions, carrot, leek, celery, bay leaf, sea salt. Stir and allow it to sweat for 7-8 minutes on medium to low heat.
- Add the pumpkin and cook for 3 minutes. Add the stock, bring to a boil, and simmer for about 5 minutes, depending on the size of your pumpkin. Add the zucchini, broccoli, fennel and chickpeas, and simmer for 5-10 minutes, until cooked but still with a bite.
- Stir in the cabbage, taste and adjust salt and pepper, the cabbage will wilt in the heat.
- Ladle the soup into 4-5 bowls. Add a spoonful or 2 of pesto per bowl, a drizzle of EVO oil, and freshly grated Parmigiano Reggiano to taste.
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