Green minestrone with pesto
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.