Minestrone Soup with Basil Pesto
Categories / Main Dish / Soup Inspired Recipes
When the weather isn’t quite warm enough and you still crave nestling down with a bowl of comforting soup. Delicate spring vegetables gently cooked in Amy’s Chunky Tomato Bisque and vegetable broth until just tender and finished with a fresh basil pesto.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- To make the pesto, blend the garlic, basil, pine nuts and Parmesan in a food processor until finely chopped. Gradually pour in the oil until the right consistency. Season to taste.
- Heat the olive oil in a large pot over medium heat and fry the leek, zucchini and garlic gently for 5-6 minutes until softened.
- Pour in the Amy’s Organic Chunky Tomato Bisque and vegetable broth. Simmer for 10 minutes.
- Add the orzo pasta, cover and cook for a further 8 minutes before adding the peas, broad beans and spinach for a final 2 minutes, until the vegetables are tender and the pasta is just cooked. Remove from the heat, add the grated Parmesan and season to taste.
- Serve the soup topped with basil pesto and bread for dipping.
Pro tip
Store any remaining pesto in a jar in the fridge for up to 5 days. Leftover pesto can be gently tossed through fresh tomatoes and mozzarella.
