MINESTRONE WITH PESTO
This minestrone recipe adds pesto for a unique and slightly nutty take on the classic soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 32
Steps:
- Place beans in a large bowl and cover with cold water by 2 inches. Refrigerate 8 to 12 hours, then drain. Combine beans and 8 cups water in a large saucepan. Add onion, bay leaf, and prosciutto ends, if using. Bring to a boil, then reduce heat and simmer until beans are just tender (but not mushy, as they should hold their shape in the soup), 30 to 45 minutes. Drain, reserving beans and 4 cups liquid; strain reserved liquid. Discard onion, bay leaf, and prosciutto, and cover beans.
- Heat the oil in a large stockpot over medium-low heat until shimmering. Add celery, carrot, and onions, and cook, stirring often to prevent them from scorching on the bottom, until deep golden brown, about 30 minutes.
- Add leek and garlic to soffrito and cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high, and then add sliced celery and carrots along with the potato, zucchini, and green beans. Cook, stirring often, until vegetables are golden, about 5 minutes.
- Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, prosciutto ends (if using), bay leaf, and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook 1 hour.
- Stir in beans and continue cooking until all vegetables are very tender, 20 to 30 minutes more.
- For basil pesto, cover garlic in a small saucepan with water by 1 inch. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
- With a large mortar and pestle, pound together basil, garlic, pine nuts, and salt until the basil is pulverized and the pine nuts and garlic are pasty, about 10 minutes. Add the cheese and pound to incorporate. Mixing vigorously, pour in the oil in a slow steady stream, and mix until combined (it will not be emulsified). Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator up to 3 days.
- Ladle soup into bowls, incorporating beans and vegetables in each and top with pesto and grated cheese, if desired. The soup can be refrigerated in an airtight container up to 3 days; thin with water, if necessary, before reheating over gentle heat.
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Country Roads
[email protected]I highly recommend this soup!
Kawayida kafelo
[email protected]This is the best minestrone soup I've ever had!
Nomfundo Makhubu
[email protected]I love this soup!
Fahad Sk
[email protected]This soup is delicious!
Akashahmed
[email protected]This soup is the perfect comfort food.
Qasra Abbas
[email protected]This soup is a great way to get your daily dose of vegetables.
Price Man
[email protected]This soup is so easy to make, and it's a great way to use up leftover vegetables.
Og Cruz
[email protected]The pesto is the perfect finishing touch to this soup. It adds a delicious creaminess and a pop of flavor.
Amahle Dlikidla
[email protected]I love the combination of vegetables in this soup. It's so hearty and flavorful.
CHIBUZOR AMARACHUKWU
[email protected]This minestrone with pesto is the perfect comfort food. It's warm, hearty, and filling, and the pesto adds a delicious pop of flavor.
Tamor Lala
[email protected]This soup is so easy to make, and it's a great way to get your daily dose of vegetables. I love that I can use whatever vegetables I have on hand.
Nabin Bhujel
[email protected]I made this soup for a potluck, and it was a huge success. Everyone loved it, and I got several requests for the recipe.
Jan Cash
[email protected]I followed the recipe exactly, and the soup turned out perfectly. It was flavorful and delicious, and the pesto added a nice touch of creaminess.
Shailyn Burchfield
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, carrots, and celery that were about to go bad, and this soup was the perfect way to use them up.
Rae Copeland
[email protected]I've made this minestrone with pesto several times now, and it's always a crowd-pleaser. It's hearty and filling, with a delicious combination of vegetables and pesto.
Omolara afolabi
[email protected]This minestrone with pesto was a hit with my family! The flavors were incredible, and the pesto added a touch of freshness that really brought the dish together.