Summer Minestrone

Name: Summer Minestrone
Ingredients: 12 cup small dried pasta shapes, anellini and fedellini are 2 suggestions; 1 tablespoon olive oil; 1 red onion, chopped; 1 garlic clove, finely chopped; 2 celery ribs, thinly slice; 5 ounces baby carrots, thinly sliced; 2 plum tomatoes, coarsely chopped; 5 cups vegetable broth; 5 ounces green beans, thinly sliced; 2 tablespoons fresh pesto sauce; sea salt & freshly ground black pepper; freshly grated parmesan cheese, to serve

12 ingredients

9 steps

Ingredients

12 cup small dried pasta shapes, anellini and fedellini are 2 suggestions
1 tablespoon olive oil
1 red onion, chopped
1 garlic clove, finely chopped
2 celery ribs, thinly slice
5 ounces baby carrots, thinly sliced
2 plum tomatoes, coarsely chopped
5 cups vegetable broth
5 ounces green beans, thinly sliced
2 tablespoons fresh pesto sauce
sea salt & freshly ground black pepper
freshly grated parmesan cheese, to serve

Directions

1

Bring a large saucepan of salted water to a boil.
2

Add the pasta and cook until al dente, or according to package directions.
3

Drain well.
4

Meanwhile heat the oil in another large saucepan, add the onion and garlic and cook gently for 3 minutes.
5

Add the celery and carrots and cook for a further 2 minutes.
6

Add the tomatoes and cook for 2 minutes.
7

Add the broth and beans, bring to a boil then simmer for 5-10 minutes, until vegetables are tender.
8

Add the drained pasta, stir in the pesto and season to taste.
9

Divide between 4 bowls, sprinkle with Parmesan, then serve.