Ingredients

• 25gms - Carrots, diced
• 25gms - Zucchini, diced
• 25gms - French beans, diced
• 25gms - Sweet peppers, diced
• 10gms - Celery, diced
• 10gms - Leeks, diced
• 10gms - Potato, peeled and diced
• 10gms - onion, diced
• 20gms - tomato, blanched, peeled and chopped
• 5gms - garlic, peeled and minced
• 1 Bay leaf
• 100 Ml Veg stock or stock cubes
• 20 Ml Tomato puree
• 20gms - White beans or blanched pasta
• 8gms - salt
• 15 Ml Olive oil
• 5gms - Black Pepper, crushed
• 10gms - Basil leaf, chopped
• 10gms - Pesto, readymade

How to Make Minestrone Col Pesto

• In a heavy bottom pot, pour in the olive oil and add the bay leaf when the oil is hot.
• Add the onions, garlic, celery and leeks and saute till soft and translucent.
• Add the chopped tomatoes, tomato puree and cook well till all the water has evaporated.
• Add the diced carrots and potatoes to the pot next and saute for 2-3 mins.
• Add the French beans and the zucchini and peppers finally and cook for another couple of minutes.
• Pour in the vegetable stock and add seasoning.
• Bring to a boil and reduce to a simmer. Remove scum, if any and continue to simmer for approximately 12-15 mins or until the vegetables have cooked.
• Add the basil leaves.
• Add the boiled white beans/blanched pasta, check seasoning and remove from the heat.
• Serve piping hot with pesto, grated parmesan and crusty bread.