Minestrone with almond and basil pesto
very easy
60 mins
60 mins
Ingredients
- 4 TABLESPOONS crushed almonds
- 1 can(s) (425 ml each) white beans
- 150 g short noodles without egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g Carrots
- 400 g Celery
- 400 g Tomatoes
- 1 collar Spring onions
- 3 Garlic cloves
- 4 Stem/s Thyme
- 2 TABLESPOONS Olive oil
- 75 ml Olive oil
- 1 TABLESPOON Tomato paste
- 2 TABLESPOONS Vegetable broth (instant)
- 1 bunch (large)/ or pot Basil
Directions
- 1
Roast the almonds in a pan without fat while stirring, let them cool down. Rinse beans in a sieve and drain. Cook the pasta in approx. 2 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Drain, quench and allow to drain.
- 2
For the soup, peel and wash the carrots and cut them into thin slices. Clean, wash and slice the celery. Wash and roughly dice the tomatoes. Clean and wash spring onions and cut them into rings. Peel garlic and chop finely. Wash thyme, shake dry and remove the leaves.
- 3
Heat 2 tablespoons of oil in a large pot. Fry carrots, celery, spring onions and 1⁄3 garlic in it. Add tomato paste and sauté briefly. Add tomatoes and thyme. 1 1⁄2 Pour on 1 l water, bring to the boil. Stir in the stock and simmer the soup covered over medium heat for about 15 minutes.
- 4
For the pesto basil, wash, shake dry and pluck the leaves. Puree with almonds and the rest of the garlic in a tall mixing bowl with a hand blender, adding 75 ml oil. Season with salt.
- 5
Briefly warm the beans and noodles in the soup. Season to taste with salt and pepper. Serve with pesto.
Nutrition Facts
550 kcal
50 g
31 g
14 g
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