Minestrone Col Pesto

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 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.