Fast Cooking Methods Minestrone with pesto Savory Delicious


Fast recipe ultimate Minestrone with pesto easy, bouncy, practical.

16 ingredients, 6 steps, cooking Minestrone with pesto

Hi all, at this time you get cook recipe Minestrone with pesto with 16 ingredients and 6 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Minestrone with pesto.

Ingredients all Minestrone with pesto

  1. Prepare 1500 ml of stock or water.
  2. You need 45 ml of olive oil.
  3. Prepare 1 large of onion, finely chopped.
  4. It’s 1 of leek, sliced.
  5. You need 2 of carrots, finely chopped.
  6. Prepare 1 of celery stick, finely chopped.
  7. You need 2 of garlic cloves, finely chopped.
  8. It’s 2 of potatoes, peeled and cut into small dice.
  9. It’s 1 of bay leaf.
  10. You need 1 of sprig fresh thyme.
  11. Prepare 115 grams of peas, fresh or frozen.
  12. It’s 3 of courgettes, finely chopped.
  13. You need 3 of tomatoes, peeled and finely chopped.
  14. You need 425 grams of cooked or canned beans, such as cannellini.
  15. Prepare 45 ml of pesto sauce.
  16. Prepare 1 of freshed parmesan cheese, to serve salt and ground black pepper.

If all composition Minestrone with pesto it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Minestrone with pesto step by step

  1. In a large sauce pan, heat the stock or water untip it reaches simmering point.
  2. In another saucepan heat the olive oil. Stir in the onion and leek, and cook for 5-6 minutes, or until the onion softens..
  3. Add the carrots, celery and garlic, and cook over a moderate heat, stirring often, for a further 5 minutes. Add the potatoes and cook for further 2-3 minutes..
  4. Pour in the hot stock water, and stir well. Add the bay leaf and thyme and season with salt and pepper. Bring to the boil, then reduce the heat slightly, leave to cook for 10-12 minutes more..
  5. Stir in the peas, if fresh, and the finely chopped courgettes and simmer for a further 5 minute. Add the frozen peas, if using, and the chopped tomatoes. Cover the pan, bring slowly to the boil, bring slowly to the boil, then mixture for about 5-8 minutes..
  6. About 20 minutes before serving the minestrone, remove the lid, and stir in the beans. Simmer for 10 minutes. Stir in the pesto sauc. Taste and ajust the seasoning if necessary. Simmer for a further 5 minutes, then remove the pan from the heat. Allow the soup to stand for few minutes, to bring out the flavours, then serve in warmed bowls. Serve the parmesan separately..

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