Green Minestrone Soup
Cooking time: 45 minutes
A lovely hearty warmer that can be whipped up in just 45 minutes by chefs of all levels of experience. This green twist on the classic Minestrone recipe hails from Liguria, the homeland of pesto
Step 1 - Cook the vegetables
Heat the oil in a large stockpot over a medium/low heat then add the onion, celery and a large pinch of salt. Sweat gently for 10 minutes until softened and slightly golden.
Step 2 - Add the rice
Stir the Arborio risotto rice into the vegetables and cook for a further two minutes.
Step 3 - Add the stock
Pour in the stock along with the lemon zest and juice. Bring to the boil and then turn down to a simmer for 15 minutes. Add salt and pepper to taste.
Step 4 - Add additional vegetables
Add the broccoli, cabbage, courgette and peas to the pan and simmer gently for a further 10-15 minutes or until the vegetables and the rice are tender. Stir in the pesto.
Step 5 - To finish
Serve with an extra spoonful of pesto, fresh basil leaves and parmesan, if desired.
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