Minestrone with basil pesto (starter: Poletto Easter menu)

Name: Minestrone with basil pesto (starter: Poletto Easter menu)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g green asparagus; 1 Courgette; 200 g Celery; 200 g Carrots; 150 g Sweet peas; 250 g predominantly waxy potatoes (e.g. Berber); 9 TABLESPOONS Olive oil; 1 TEASPOON dried oregano; 2 TABLESPOONS Instant vegetable stock; 150 g frozen peas; 1 TABLESPOON Pine nuts; 1 collar Basil; 1 TABLESPOON grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g green asparagus
1 Courgette
200 g Celery
200 g Carrots
150 g Sweet peas
250 g predominantly waxy potatoes (e.g. Berber)
9 TABLESPOONS Olive oil
1 TEASPOON dried oregano
2 TABLESPOONS Instant vegetable stock
150 g frozen peas
1 TABLESPOON Pine nuts
1 collar Basil
1 TABLESPOON grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Wash and clean the asparagus and cut into pieces. Wash and clean the zucchini, cut lengthwise into quarters and cut into slices. Celery wash, clean and slice. Peel and wash carrots and cut them into sticks.
2
Wash and clean the sugar snap peas. Peel, wash and chop the potatoes. Heat 1 tablespoon of oil in a saucepan. Fry the potatoes, carrots and oregano. Add the celery and steam briefly. Add 1 litre of water, bring to the boil and stir in broth.
3
Cover and cook for about 20 minutes. In the last 10 minutes of cooking time add asparagus, zucchini, mangetouts and peas. For the pesto, roast the pine nuts in a pan without fat, take them out and let them cool down.
4
Wash the basil, dab dry. Put something aside for garnishing. Finely puree the rest of the basil, pine nuts, parmesan and 8 tablespoons of oil. Season pesto with salt. Season soup with salt and pepper.
5
Serve soup with pesto. Garnish with basil set aside.