Minestrone with Arugula Pesto

0
Average: 0 (0 votes)
(0 votes)
Minestrone with Arugula Pesto
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
2
For the minestrone
1 shallot
1 garlic
1 stalk Leeks
150 carrots
300 grams yellow zucchini
2 sprigs parsley
thyme (each with 2 stems)
rosemary (each with 2 stems)
1 bay leaf
2 tomatoes
1 tablespoon olive oil
750 milliliters Vegetable broth (Instant)
150 grams Pasta (such as conchiglie)
ground paprika (sweet)
2 teaspoons Tomato paste
For the arugula pesto
½ bunch Arugula
1 garlic
2 tablespoons grated pecorino romano
salt
freshly ground peppers
3 tablespoons olive oil
How healthy are the main ingredients?
zucchiniLeekPastaArugulaolive oilpecorino romano

Preparation steps

1.

For the pesto, rinse arugula, shake dry and chop coarsely. Peel garlic. Puree arugula and garlic in a blender together with pecorino and season with salt and pepper. Gradually pour in oil.

2.

For the minestrone, peel shallot and garlic and finely chop both. Rinse leeks, trim and cut into thin strips about 5 cm (approximately 2 inches) long. Rinse carrots, trim and cut into sticks. Rinse zucchini, trim and also cut into sticks.

3.

Rinse herbs, shake dry and tie herbs and bay leaf together with kitchen twine.

4.

Blanch tomatoes for a few seconds in a pot of boiling water, drain, rinse with cold water, peel, quarter, core and cut into small cubes.

5.

Heat olive oil in a large saucepan and sauté shallot, garlic and leeks. Add broth, carrots, zucchini sticks and herb bundle, boil and cook for about 2 minutes. Simmer, then add pasta and cook for approximately 10 minutes more until pasta is al dente. Finally, add diced tomatoes, warm, remove herb bundle and season with salt, pepper, paprika and tomato paste. To serve, spoon minestrone into deep plates and drizzle pesto over top.