Vegetable minestrone with pesto
A minestrone – sometimes referred to as minestrone soup – is an Italian delight whose name literally means ‘big soup’, and big it is. Not just in size, though we certainly feel that this is not something to be served in meagre portions, but in oomph. In its most basic state, it is packed with tomatoes, vegetables, herbs, pasta and/or beans. It is a brilliant example of what the Italians do so well: humble ingredients, correctly combined and seasoned to make something far greater than the sum of its parts. It is warm, comforting, packed with flavour and is just as effective a crowd pleaser as it is a packed lunch.
This one, by food writer and cook Lucas Hollweg, combines the classic minestrone with a French Provençale soupe au pistou – so named for the pesto-like sauce which can be generously dolloped on top of the soup for added seasoning. It is simple yet utterly delicious.
Wine notes by Anne Tupker, Master of Wine
For the vegetable minestrone with pesto, I propose the dry, unoaked Gabo do Xil Godello 2016 from Telmo Rodríguez (thewinesociety.com; £10.95). Godello, a distinctive grape from Galicia, combines light floral, pear and citrus aromas with a soft mouth-feel – the perfect foil to the freshness and punchy herbs of the soup and pesto.
Recipe information
Yield
Serves 6
Ingredients
For the pesto
For the soup
Preparation
Method
Step 1
Put all the pesto ingredients, except the oil, in a food processor. Whizz to a coarse paste, then gradually pulse in the oil to make a chunky pesto. Set aside.
Step 2
To make the soup, heat the oil in a large saucepan and add the onions, celery, carrots and 1tsp salt flakes (or 1/2–3/4tsp fine salt). Cook for 25 minutes over a low heat, stirring often, until soft, then add the garlic, potatoes, courgette and beans. Cook, stirring for another 5–10 minutes, then add the stock, plus 500ml water and a little more salt if the stock is not already salted. Bring to the boil, reduce to a simmer and cook for 20 minutes more.
Step 3
Add the peas and simmer for 5 minutes, then stir in the lettuce, tomatoes, lemon juice and three-quarters of the pesto. Turn off the heat, add about 20 turns of black pepper and leave to stand for at least 15 minutes so that the flavours can get acquainted (there is no harm in eating the soup at room temperature).
Step 4
Check the seasoning, ladle into 6 wide bowls and swirl an extra blob of pesto into each one. Grate more parmesan on top before serving.
