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    Minestrone Primavera with Fresh Pesto

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    Minestrone Primavera with Fresh Pesto

    A spoonful of fresh pesto lifts delicate soups beautifully. Pesto can also be stirred through pasta and even slathered into sandwiches - cover any that’s left over with a layer of olive oil and you can store it in the fridge for a few days.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • Minestrone
    • ½ head Celery, finely chopped
    • 2 Salad onions, finely chopped
    • 200g Waxy potatoes, cut into 1cm cubes
    • 1-2 tbsp Olive oil
    • 100g Freshly podded peas
    • 150g Asparagus, trimmed and chopped into 2cm pieces
    • 150g Fine green beans, trimmed and chopped into 2cm pieces
    • 100g Freshly podded baby broad beans
    • 500ml Chicken stock
    • 50ml Double cream
    • Pesto
    • ½ Garlic clove
    • 80g Basil, leaves only
    • 2 tbsp Pine nuts
    • 2 tbsp Grated parmesan
    • 120ml Olive oil


    1. For the pesto, crush the garlic with a little salt to form a soft paste. In a food processor, blend all the ingredients except the olive oil with 2 tbsp water until everything is finely chopped and a paste forms. Add the olive oil and pulse for 2 seconds (if you pulse for longer, the oil will emulsify too much). Transfer to a jar or bowl, cover the surface with a little extra oil and clingfilm, and keep in the fridge.
    2. Gently fry the celery, salad onions and potatoes in a large saucepan, with a drizzle of olive oil, until soft but not coloured.
    3. Blanch the peas, asparagus, green beans and broad beans for 2 minutes in salted boiling water. Drain, add to the saucepan with the softened vegetables and continue to fry for 5 minutes more, stirring. Add the chicken stock and simmer for 15 minutes.
    4. Stir in the double cream, season and serve with a spoonful of the fresh pesto in each bowl.

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