Ingredients
- For the Minestrone Verde:
- 45ml olive oil
- 1 medium sized brown onion
- 1 celery stalk
- 2 leeks
- 250g cannellini beans
- 200g peas
- 200g snap peas
- 100g spinach
- 1.5L vegetable broth
- 100g ditalini pasta
- Salt and pepper
- For the Pistachio Pesto (Optional):
- 40g pistachios
- 15ml olive oil
- A couple of basil leaves
- Salt and pepper (to taste)
Instructions
Pistachio Pesto (Optional - used to garnish the minestrone):
- Start by placing the pistachios in a mixer or in the mortar. Crush the pistachios finely until all the pistachios are broken evenly.
- Add the olive oil and blend them together. If you want a chunkier pesto, as you can see in this recipe, the oil should be enough. However, if you want a smoother pesto, add more oil and blend them together for a longer period until you get a smooth and velvety texture.
- Once you almost achieve your desired consistency, season the pesto to taste with salt and pepper and blend for one last time.
Minestrone:
- In a large pot heat the olive oil over medium heat. Add the diced onion, celery and leeks. Season with salt. Cook for about ten minutes.
- Fill the pot with the vegetable broth and bring to slight boil.
- Bring down the temperature, add the pasta, cannellini beans, peas, snap peas and spinach. Simmer everything until the pasta is cooked al dente. Season the minestrone with salt and pepper to taste.
- Serve the minestrone in a bowl, with dollops of pistachio pesto and shavings of parmesan cheese.
Recipe & photo: Yesenia Consoli from @Apron&Whisk
