Minestrone with Pesto Sauce
- for the pesto
- 2 handfuls Basil
- 2 garlic cloves
- 30 grams pecorino romano
- 50 milliliters olive oil
- planed pecorino romano (for garnish)
Soak the beans overnight in cold water.
For the soup, peel and finely chop the onion. Cut the slices of ham into small pieces. Sweat the onion and ham in hot oil. Pour in the broth. Drain the beans and add to the broth. Add the bay leaves. Allow to boil for about 20 minutes. Rinse, peel and dice the carrots and potatoes into 2 cm pieces. Rinse and cut the green beans into small pieces. Rinse and cut the leeks and celery into 1 cm rings. Add all vegetables to the soup and simmer for another 10 minutes. Rinse the broccoli and cook with the pasta for 5-8 minutes. Add into the minestrone.
For the pesto, rinse the basil and shake dry. Pluck off the leaves. Peel the garlic and finely chop the pecorino. Puree the cheese, basil and garlic. Pour in the oil and stir until creamy. Season with salt and pepper.
Season with salt and pepper. Garnish with the pecorino and serve with the pesto.