Minestrone with Pesto

Minestrone Soup with the unique flavour of Pesto. Also great for Vegetarians since you using flavoured cubes.

• Difficulty: Medium
• Category: Beef Recipes, Dinner, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Pasta Recipe, Recipes, Soup Recipes, Summer Recipes, Vegetarian, Winter Recipes
• Cuisine: African, Boere Kos, Italian/USA, Mediterranean, South African
• Cooking Method: No Cooking, Stove Top

Ingredients

INGREDIENTS FOR MINESTRONE:

• 2 Medium Onions ((Chopped))
• 1 Green Capsicum ((Membrane and seeds removed and Chopped))
• 2 Large Zucchini Sliced
• 1 Small Eggplant
• 2 l Water
• 1 Large Carrot ((Chopped))
• 2 Beef Stock Cubes
• 1 cup Frozen Peas
• 440 g Borlotti OR Kidney Beans ((1 Can))
• 250 g Miniature Pasta OR Macaronni
• 1/4 cup Fresh Parsley ((Chopped Fine))
• 2 tbsp Freshly Grated Parmesan Cheese
• Salt & Pepper ((For Taste))

INGREDIENTS FOR PESTO:

• 2 Cloves Garlic ((Peeled & Chrushed))
• 2 cup Fresh Basil Leaves
• 1/2 cup Freshly Parmesan Cheese ((Grated))
• 1/2 cup Olive Oil

Instructions

METHOD FOR MINESTRONE:

1. 1. Place Onion, Capsicum, Zucchini, Eggplant and Carrots in hot water in a large deep pan.
2. 2. Add Crumbled Stock Cubes bring to boil over a high heat then reduce the heat and let simmer for 20 minutes, Occasionally stirring.
3. 3. Add Peas, Pasta, Beans and Parsley and let cook for 10 more minutes until Pasta is just tender.
4. 4. Add Salt & Pepper and serve with Pesto, Sprinkle Parmesan Cheese over.

METHOD FOR PESTO:

5. 1. Combined Garlic, Basil, Cheese and Olive Oil in a food processor and process for 10 seconds or until mixture forms a paste.

Recipe Notes