Parsley Pesto Minestrone Soup

Our recipe for Parsley Pesto Minestrone Soup has an extra punch of flavour

parsley pesto minestrone soup

Parsley Pesto Minestrone Soup

Serves 8

4 tomatoes

3 carrots

2 small turnips

1 branch of celery

1 onion

3 tablespoons PC EVOO Extra Virgin Olive Oil

1 can PC Blue Menu White Beans

2 container of PC Organics Vegetable Broth

1 clove of garlic, crushed

Salt pepper

 

  1. Cut the tomatoes, carrots, turnips, celery into small cubes. Slice the onions.
  2. Drain and rinse the beans.
  3. In a large pot, sauté the onions in olive oil for 5 minutes.
  4. Add carrots, turnips, garlic and celery. Sauté for 5 minutes more, then add diced tomatoes.
  5. Add white beans.
  6. In medium sized pot, heat the broth. Add to vegetable bean mix.
  7. Simmer over low heat for 30 minutes.
  8. Place in bowls and add parsley pesto

 

Parsley pesto:

1 bunch of parsley

2 tablespoons of hazelnuts

2 tablespoons grated Parmesan

2 tablespoons olive oil

1 clove of garlic

Salt and pepper to taste

 

  1. Wash and dry the parsley thoroughly.
  2. Mix together the hazelnuts, parmesan cheese, parsley leaves, half of the olive oil, the garlic and the coarse salt.
  3. Pulse through a food processor.
  4. Add the rest of the olive oil to adjust the consistency.