- Rachel Roddy’s spring minestrone with basil pesto reicpe | A kitchen in Rome | Life and style | The Guardian:
‘Today’s recipe is for minestrone, a big spring soup,’ says Rachel.
‘This is one of 10 recipes I make all the time, varying it according to what is available.’
Spring minestrone
Serves 4
1 onion (ideally white)
2 celery stalks, with leaves
1 small fennel bulb
6 tbsp extra virgin olive oil
Salt
1 potato (around 100g)
100g green beans
A parmesan rind
1 litre water
1 courgette
200g white beans, cooked
150g peas (preferably fresh)
For the pesto
50g basil
30g pine nuts or almonds
100ml olive oil
1–2 garlic cloves
50g parmesan or pecorino, grated
1 Peel and finely slice the onion, along with the celery and fennel.
In a large heavy-based pan, warm the olive oil over a medium-low heat, then fry the onion, celery and fennel, along with a pinch of salt, until they start to soften – about 5 minutes.
2 Peel and dice the potato, then trim and chop the beans.
Add both to the pan – cook for another few minutes, stirring to make sure nothing catches.
3 Add the parmesan rind and water. Bring to a gentle boil, then reduce to a simmer for 15 minutes.
Dice the courgette, add to the pan, and simmer for another 15 minutes.
Add the white beans and cook for another 10 minutes, adding the peas when you think best.
Taste and add salt as necessary.
Take off the heat and set aside, ideally for at least an hour.
4 Meanwhile, make the pesto.
Pulse the basil, pine nuts, olive oil, and garlic together in a blender until you have a paste, then stir in the cheese.
5 If the soup has become too cool, re-heat it very gently, then divide between bowls, topping each one with a spoonful of pesto.
‘Today’s recipe is for minestrone, a big spring soup,’ says Rachel.
‘This is one of 10 recipes I make all the time, varying it according to what is available.’
Spring minestrone
Serves 4
1 onion (ideally white)
2 celery stalks, with leaves
1 small fennel bulb
6 tbsp extra virgin olive oil
Salt
1 potato (around 100g)
100g green beans
A parmesan rind
1 litre water
1 courgette
200g white beans, cooked
150g peas (preferably fresh)
For the pesto
50g basil
30g pine nuts or almonds
100ml olive oil
1–2 garlic cloves
50g parmesan or pecorino, grated
1 Peel and finely slice the onion, along with the celery and fennel.
In a large heavy-based pan, warm the olive oil over a medium-low heat, then fry the onion, celery and fennel, along with a pinch of salt, until they start to soften – about 5 minutes.
2 Peel and dice the potato, then trim and chop the beans.
Add both to the pan – cook for another few minutes, stirring to make sure nothing catches.
3 Add the parmesan rind and water. Bring to a gentle boil, then reduce to a simmer for 15 minutes.
Dice the courgette, add to the pan, and simmer for another 15 minutes.
Add the white beans and cook for another 10 minutes, adding the peas when you think best.
Taste and add salt as necessary.
Take off the heat and set aside, ideally for at least an hour.
4 Meanwhile, make the pesto.
Pulse the basil, pine nuts, olive oil, and garlic together in a blender until you have a paste, then stir in the cheese.
5 If the soup has become too cool, re-heat it very gently, then divide between bowls, topping each one with a spoonful of pesto.
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