Minestrone with Pesto

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

Ingredients

for
4
For the soup
100 grams
2
2 stalks
½
250 grams
250 grams
small white Beans (canned)
80 grams
4 tablespoons
grated Parmesan
50 milliliters
1
½ teaspoon
dried Oregano
1 liter
30 grams
freshly ground Pepper
For the almond pesto
100 milliliters
30 grams
30 grams
1
2 tablespoons
grated Parmesan
freshly ground Pepper

Preparation steps

1.

For the almond pesto, puree all ingredients in a blender to make a paste and season with salt and pepper.

2.

For the soup, peel onion and finely dice. Peel carrots, rinse and trim celery and fennel and chop carrots, celery and fennel.

3.

Blanch tomatoes for a few seconds, peel, remove stem and dice. Rinse spinach, shake dry and chop coarsely.

4.

Heat oil in a pan, saute onions until translucent, add carrots, celery and fennel and season with salt and pepper. Add 1/2 cup water, cover with lid and simmer 10 minutes on low heat.

5.

Add fennel, tomato, beans and broth and bring to a boil for an additional 10 minutes. Reduce heat and simmer. Stir in spinach and almond pesto and season with salt and pepper. Serve on deep plates or in soup bowls. Garnish with sliced almonds and Parmesan.