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Home Kids Menu Kid friendly

Minestrone with chunky basil pesto

bgdiet by bgdiet
January 6, 2019
in Kid friendly, Kids Menu
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Minestrone with chunky basil pesto
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Minestrone with chunky basil pesto

  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 4 pancetta slices, chopped
  • 4 cups (1 litre) Massel chicken style liquid stock
  • 400g can Italian-style chopped tomatoes
  • 1 zucchini trimmed, finely chopped
  • 1/2 cup (about 60g) penne rigate
  • 1/2 cup (80g) frozen peas
  • 400g can borlotti beans, rinsed, drained

Basil pesto

  • 1 cup basil leaves
  • 1/4 cup (45g) toasted pinenuts
  • 1 garlic clove, finely chopped
  • 1/4 cup (60ml) olive oil
  • 25g parmesan, coarsely crumbled

Method

  • 1
    Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery and pancetta and cook, stirring, for 5 minutes or until onion softens. Add the stock, tomato and zucchini and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until soup thickens slightly. Add the pasta and cook for 10 minutes or until tender.
  • 2
    Add the peas and borlotti beans and cook, stirring, for 5 minutes or until heated through.
  • 3
    Meanwhile, place the basil, pinenuts and garlic on a chopping board and use a sharp knife to coarsely chop. Transfer to a bowl. Add the oil and parmesan and gently stir to combine. Season with salt and pepper.
  • 4
    Ladle the soup evenly among serving bowls. Spoon over the basil pesto and serve immediately.

Source: taste.com.au

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