10-vegetable minestrone with ricotta pesto

Name: 10-vegetable minestrone with ricotta pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 large onion, roughly chopped; 1 large celery stalk, roughly chopped; 1/4 cup chopped fat-leaf parsley leaves; 2 desiree potatoes, cut into 2.5cm pieces; 2 large tomatoes, peeled, roughly chopped; 2.5L (10 cups) chicken stock; 100g green beans, roughly chopped; 400g can cannellini beans, rinsed, drained; 2 zucchini, roughly chopped; 3 silverbeet stalks, stems and leaves separated, roughly chopped; 150g macaroni; 100g frozen peas, thawed; Toasted ciabatta slices, to serve; 50g basil leaves; 1 garlic clove, bruised; 1 tbs roughly chopped walnuts; 50g ricotta; 1/3 cup (25g) finely grated pecorino or parmesan

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Ten-vegetable minestrone with ricotta pesto

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by Massimo Mele

CHEF, PEPPINA

Oct 20, 2015

Chef Massimo Mele's minestrone is packed full of vegetables and flavour.

1/3 cup (80ml) extra virgin olive oil
1 large onion, roughly chopped
1 large celery stalk, roughly chopped
1/4 cup chopped fat-leaf parsley leaves
2 desiree potatoes, cut into 2.5cm pieces
2 large tomatoes, peeled, roughly chopped
2.5L (10 cups) chicken stock
100g green beans, roughly chopped
400g can cannellini beans, rinsed, drained
2 zucchini, roughly chopped
3 silverbeet stalks, stems and leaves separated, roughly chopped
150g macaroni
100g frozen peas, thawed
Toasted ciabatta slices, to serve

Ricotta pesto (makes 1 cup)

50g basil leaves
1 garlic clove, bruised
1 tbs roughly chopped walnuts
1/3 cup (80ml) extra virgin olive oil
50g ricotta
1/3 cup (25g) finely grated pecorino or parmesan

Method

1.

Heat the oil in a large saucepan over medium heat. Cook the onion, celery and parsley for 8 minutes or until softened but not coloured. Add the potato, tomato and stock, and bring to the boil. Add the green beans, cannellini, zucchini and silverbeet stems, and cook for 5 minutes. Add the silverbeet leaves and cook for a further 5 minutes or until vegetables are tender. Season.
2.

Meanwhile, cook macaroni in a large saucepan of boiling salted water according to packet instructions or until almost al dente, then drain.
3.

Add macaroni to the soup with the peas and heat until warmed through, then remove from heat.
4.

For the pesto, place the basil, garlic, walnuts and oil in a food processor and whiz until smooth. Add ricotta and pecorino, season and whiz to combine. Serve soup topped with pesto and bread on the side.