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Weekend Recipe: Minestrone Soup With a Dollop of Pesto

Weekend Recipe: Minestrone Soup With a Dollop of Pesto
From TIME - January 4, 2018

This recipe is from my cookbook Purely Delicious. When I cook minestrone, I vary the vegetables depending on whats available in the fresh food markets that day. Soups of this sort are not only budget friendly, but also packed with fiber and antioxidants thanks to the featured vegetables.

This hearty dish is a one-pot meal thats simple and nourishing, and can be enjoyed for a few days. I use water instead of vegetable stock as the flavors from the vegetables penetrate beautifully into the simmering broth and create a wonderfully clean flavor on their own.

Roasting some of the vegetablesparticularly the sweet potato, eggplant or pumpkinbefore adding them to the soup will add flavor and a creaminess that explodes in our mouth. For a quick boost of protein, I add a tin of organic, drained borlotti beans, and the optional walnut infused pesto adds texture. You can also fold through a little cooked brown rice or pearl barley for extra sustenance.

Enjoy piping hot in generous sized bowls with a grating of parmesan. You can store leftovers in the fridge for up to four days or freeze for up to three months.

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