Minestrone with Pesto

Recipe from What's For Lunch, Honey?

Ingredients 

150 g dried borlotti beans - soaked overnight in 1 l unsalted water
3 potatoes - diced
4 carrots - diced
3 parsnips - diced
120 g kale - roughly chopped
2 onions - finely chopped
4 tomatoes - roughly chopped
50 g bacon - diced (optional)
1 tablespoons olive oil
1 bay leaf
Large handful flat leaved parsley - chopped
2 l vegetable stock
200 g pasta
Salt and pepper
Few shavings of Pecorino cheese to decorate

Additional:
Pesto alla Genovese

 


Method

Place the beans along with the soaking water in a pot and bring to a boil. Turn heat down and simmer for 1 hour, until soft. Alternatively, use your pressure cooker according to the manufacturer's instructions. Sauté for 3-4 minutes.

In a pan heat the oil and, if using, sauté the bacon until crispy. Add the onions and all the vegetables except for the tomatoes, kale and beans

Now add the tomatoes, parsley, bay leaf and pour in the vegetable stock. Bring to a rolling boil, turn the heat down and simmer for 30 minutes. Drain the beans and then add to the soup. Cook for a further 15-20 minutes. Finally add the kale and allow to heat through for 3-4 minutes.

Cook the pasta in a separate pot according to the instructions on the packet. Drain, then add to the soup.

Serve on pre-warmed soup bowls with a sprinkling of grated Pecorino cheese and a large dollop of Pesto alla Genovese.

Tip: I prefer not to add the entire pasta to the soup. I normally place a handful of pasta in the plate then ladle the soup over it. This is basically because, if there are any leftovers to the soup, I hate having mushy over-cooked pasta in my soup when I re-heat it.