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Green style minestrone with almond & cashew pesto

Green style minestrone with almond & cashew pesto image

Ingredients

    For the Minestrone

    • Olive oil
    • 1 small leek finely sliced
    • 1 celery stick, finely chopped
    • 3 garlic cloves, finely sliced
    • 1tbsp of miso
    • 1 tin (400g) white beans, drained and rinsed
    • 1 tin (400g) chickpeas, drained and rinsed
    • 750 ml vegetable stock (approx.)
    • 1 small broccoli head, cut into small florets
    • 200g of frozen greens (peas, broad beans, green beans) or a mix!
    • 2-3 large handfuls fresh spinach
    • Juice of ½ lemon
    • Handful fresh coriander, chopped
    • 500 ml Stock/ bone broth 
    • Small handful of fresh basil for topping

     

    Pesto:

How to Make it

    Minestrone:

    1. Heat a good glug of olive oil in a shallow saucepan over a medium heat. Add in your leek and celery and cook for 5 minutes until soft.
    2. Add in your sliced garlic along with a pinch of salt. Cook for a further 1 minute.
    3. Add in your miso and stir into your vegetables.
    4. Add in your white beans, chickpeas, broccoli and stock. Cover with a lid and simmer for 8-10 minutes.
    5. Next, add in your frozen beans and spinach. Pop the lid back on and simmer for a further 3-4 minutes.
    6. Turn off the heat and add in your lemon juice and coriander.
    7. Dollop pesto into the pan and loosely mix.
    8. Serve in bowls and top with extra pesto, herbs and toasted nuts. 

    Pesto:

    1. Toast the nuts in a pan for 3-4 minutes.
    2. Blitz the nuts with the remaining ingredients in a food processor until smooth. Season to taste. Adding more olive oil if needed.
    3. Transfer to a jar and store in the fridge for up to a week.