Summer Minestrone with Basil-Walnut Pesto
Created by Peter Berley• Course: Appetizers & Soups • Season(s): Summer
Ingredients
- 2-3 medium onions
- 1 cup extra virgin olive oil
- 3 medium summer squash, sliced into ¼” rounds
- 1 pound of ripe tomatoes, seeded and chopped
- 1/4 head of savoy cabbage, sliced thin
- 1 large handful green beans, trimmed and sliced
- 1/2 pound of new potatoes, sliced
- 1 large bell pepper, chopped
- 2-3 branches each fresh thyme, rosemary, parsley
- Salt and pepper to taste
- 2 quarts water or vegetable stock
Instructions
For Soup: Sauté onion in oil over medium heat until softened. Add tomatoes, raise heat and cook for 2–3 mins., until the mixture thickens. Add remaining vegetables, herbs and water or stock. Bring to a boil. Reduce heat, cover pan, and simmer 25–30 min. until vegetables are tender. Season with salt and pepper. Float a generous dollop of pesto in the middle of each serving of soup.
For Pesto:Ingredients: 2 cups packed basil leaves (approx. 2 oz), 1/3 cup olive oil, 1/2 cup finely chopped walnuts, 2 cloves garlic, minced, salt to taste, 1/2 cup grated parmesan cheese
Place basil, olive oil, walnuts, garlic and salt in food process or blender and blend until thoroughly combined. Add parmesan and blend 5-10 seconds more or until well mixed.