Minestrone Soup with Pesto

Instructions

1. Step 1

   Prepare the onion, carrots, celery, zucchini, green beans, potato, cabbage, and garlic as noted in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 2 tbsp (30 ml) of the olive oil in the large pot over medium heat. Add the onion, carrots, and celery, then cook until softened but not browned.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add 2 ⅝ clove (8 gr) of the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large pot, wooden spoon

4. Step 4

   Add the zucchini, green beans, potato, and cabbage. Cook over medium heat, stirring occasionally.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Cabbage, 150.0 gr Green Bean, 300.0 gr Potato, 1.0 piece Zucchini

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the tomatoes, vegetable stock, bay leaves, salt, and black pepper. Bring to a boil over high heat, then reduce to low heat and simmer until the potato is nearly tender.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 800.0 gr Canned Tomato, 8.0 gr Fine Salt, 2.0 gr Ground Black Pepper, 1500.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

6. Step 6

   Add the pasta and cannellini beans. Simmer over low heat until the pasta is tender, stirring occasionally.

   Timer: 10 min (fixed)

   Ingredients used: 360.0 gr Cannellini Bean, 180.0 gr Small Pasta

   Cookware: large pot, wooden spoon

7. Step 7

   Combine the basil, pine nuts, Parmesan, the remaining 1 ⅜ clove (4 gr) of garlic, and the remaining 4 tbsp (60 ml) of olive oil in the blender. Blend to a coarse, spoonable pesto.

   Timer: 2 min (fixed)

   Ingredients used: 50.0 gr Basil, 4.0 gr Garlic, 60.0 ml Olive Oil, 50.0 gr Parmesan Cheese, 30.0 gr Pine Nut

   Cookware: blender

8. Step 8

   Remove and discard the bay leaves. Ladle the hot soup into bowls and finish each serving with pesto.

   Cookware: ladle, large pot