Minestrone with Pistou
Ingredients
- For the minestrone
- 1 onion
- 1 garlic clove
- 180 grams Green cabbage
- 1 stalk Celery
- ½ stalk Leeks
- 1 Zucchini
- 1 carrot
- 2 Bell pepper (red and yellow)
- 180 grams white Beans (canned)
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 400 grams pureed Tomatoes (canned)
- 350 milliliters Vegetable broth
- 1 generous pinch Saffron
- 1 tsp marjoram
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 125 grams Orzo
- For the pistou
- 2 handfuls Basil
- 2 garlic cloves
- 30 grams pecorino romano
- 50 milliliters olive oil
- salt
- peppers
Preparation steps
For the minestrone, peel the onion and garlic and chop finely. Rinse cabbage, trim and cut into small pieces or strips. Rinse celery, trim and cut into thin slices. Rinse the leek and cut into slices. Rinse the zucchini, trim, cut in half and cut into slices. Peel carrot and cut into thin slices. Rinse the bell peppers, cut in half, remove seeds and ribs and dice finely. Rinse the beans and drain well. Cook onion and garlic cubes in hot oil. Add celery, leek and cabbage and deglaze with wine. Add the pureed tomatoes and broth. Bring to a boil and simmer for about 15 minutes. Then add carrot, zucchini, bell peppers, beans, saffron, marjoram and oregano to soup. Season with salt and pepper and simmer another 5-10 minutes.
For the pistou, rinse the basil, shake dry and pluck off the leaves. Peel the garlic. Coarsely chop Pecorino. Puree basil with garlic and cheese. Gradually blend in oil until mixture forms a creamy sauce. Season with salt and pepper.
Cook the orzo in boiling salted water according to package instructions until al dente. Add cooked orzo to the finished soup.
Distribute the minestrone soup in bowls. Place a dab of pistou on top of each bowl and serve.
