VEGETARIAN

Classic Minestrone

Soups | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Davis, chef at the Maple Leaf Bistro.

Ingredients

Onion - 2.5 oz
Carrot - 4.9 oz
Celery salt - 2.8 oz
Cauliflower - 3.9 oz
Potato - 5.3 oz
Broccoli - 2.5 oz
Green Peas - 3.5 oz
Red Canned Beans - 2.8 oz
Fennel - 1.4 oz
Courgette - 4.9 oz
Basil - 2.3 oz
Toasted Sesame - 0.9 oz
Garlic - 0.2 oz
Olive Oil - 5 fl oz
Grated Pecorino Pepato Cheese - 1.1 oz
Fresh basil leaves - to taste
Tomatoes Concasse - 1.2 oz

Step by Step guide

Step 1

Pour 35 ml of olive oil into a heavy-bottomed pot. Add finely chopped onion, diced carrot, fennel, celery, and potato to the pot.

Step 2

Sauté until the onion and vegetables begin to release a light aroma. Add salt and black pepper.

Step 3

Add three liters of water to the sautéed vegetables. Bring the vegetables to a boil, then let them simmer over medium heat for 45 minutes. Add a sprig of basil, salt, and pepper.

Step 4

While the soup is simmering, prepare the pesto. Place 60 grams of basil, garlic, salt, pepper, and 100 ml of olive oil in a blender bowl. Slightly chop the contents and add a bit of ice — this will help preserve the color of the greens. Add pine nuts, another 25 ml of olive oil, and finely blend the mixture. Transfer the pesto to a bowl, sprinkle with grated Parmesan, and add just a little more olive oil. The pesto should have the consistency of thick sour cream; the sauce should not be runny.

Step 5

After 45 minutes of boiling, add cauliflower, zucchini, broccoli, green peas, and red beans to the soup. Cook for 10 minutes over medium heat. If the soup seems too thick, add 250 ml of water.