Green minestrone with pesto

Prep 0 h : 0 m
Cook 0 h : 35 m


  • 2 tbsp extra virgin olive oil

    1 tsp finely chopped fresh sage

    2 cloves garlic, finely chopped

    350g leek, white part only, finely chopped

    250g parsnip, finely diced

    200g trimmed celery stalks, thinly sliced

    150g curly kale, stems discarded, torn in pieces

    1.5 litres vegetable stock

    150g green beans, trimmed, cut into 1cm lengths

    240g courgettes, halved, thinly sliced

    400g canned cannellini beans, drained, rinsed

    For Pesto, blend together:

    2 cups loosely packed fresh basil leaves

    25g grated Parmesan

    40g pine nuts, toasted

    ½ clove garlic, peeled

    125ml extra virgin olive oil

    Salt, to taste


  • Heat oil in a large heavy-based saucepan over medium heat. Cook sage, garlic and leek, stirring, for 3 mins or until leek is soft.

    Cook parsnip, celery and kale, stirring, for a further 2 mins or until kale is bright green. Add stock; bring to the boil.

    Reduce heat to low; cook for 15 mins or until parsnip is almost tender.

    Add green beans, courgette and cannellini beans; cook for a further 5 mins or until courgette is just tender.Season. Serve soup topped with pesto.