Without Fail cooking recipe Minestrone with pesto with 16 ingredients and 6 stages of easy cooking, which is most delicious.
Without fail recipe ultimate Minestrone with pesto easy, yummy, practical.
Good Afternoon my mother, at this time you can make recipe Minestrone with pesto with 16 ingredients and 6 steps. Below this is how to cook, please observe carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Minestrone with pesto.
Ingredients for Minestrone with pesto
Prepare 1500 ml : stock or water.
Prepare 45 ml : olive oil.
Needed 1 large : onion, finely chopped.
Needed 1 : leek, sliced.
Needed 2 : carrots, finely chopped.
Needed 1 : celery stick, finely chopped.
Needed 2 : garlic cloves, finely chopped.
Needed 2 : potatoes, peeled and cut into small dice.
Needed 1 : bay leaf.
Needed 1 : sprig fresh thyme.
Prepare 115 grams : peas, fresh or frozen.
Prepare 3 : courgettes, finely chopped.
Prepare 3 : tomatoes, peeled and finely chopped.
Needed 425 grams : cooked or canned beans, such as cannellini.
Needed 45 ml : pesto sauce.
Prepare 1 : freshed parmesan cheese, to serve salt and ground black pepper.
If all cooking materials Minestrone with pesto it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Stages Cooking Minestrone with pesto
In a large sauce pan, heat the stock or water untip it reaches simmering point.
In another saucepan heat the olive oil. Stir in the onion and leek, and cook for 5-6 minutes, or until the onion softens..
Add the carrots, celery and garlic, and cook over a moderate heat, stirring often, for a further 5 minutes. Add the potatoes and cook for further 2-3 minutes..
Pour in the hot stock water, and stir well. Add the bay leaf and thyme and season with salt and pepper. Bring to the boil, then reduce the heat slightly, leave to cook for 10-12 minutes more..
Stir in the peas, if fresh, and the finely chopped courgettes and simmer for a further 5 minute. Add the frozen peas, if using, and the chopped tomatoes. Cover the pan, bring slowly to the boil, bring slowly to the boil, then mixture for about 5-8 minutes..
About 20 minutes before serving the minestrone, remove the lid, and stir in the beans. Simmer for 10 minutes. Stir in the pesto sauc. Taste and ajust the seasoning if necessary. Simmer for a further 5 minutes, then remove the pan from the heat. Allow the soup to stand for few minutes, to bring out the flavours, then serve in warmed bowls. Serve the parmesan separately..
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