Classic Minestrone Soup Con Pesto Alla Genovese
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
To make soup, heat 2 Tbsp (30 mL) olive oil over medium heat in a large soup pot. Sauté leeks, 6 cloves of garlic, celery, carrots and bay leaves. Cook for about 10 minutes until vegetables are softened.
Add chicken broth, cooked chicken, tomatoes and juice, beans and eggplant. Cover and bring to a boil. Reduce heat and simmer for about 20 minutes.
Add cabbage, thyme and pasta and simmer with lid on for about 10 minutes or until pasta is al dente. Don’t overcook the pasta.
To make pesto, puree parsley, basil, remaining 2 cloves of garlic, parmesan cheese, olive oil and salt in food processor or blender.
Serve each bowl of soup with a teaspoon of pesto on top.
|Per 420 g serving||Amount|
|Saturated Fat||2 g|
|Per 420 g serving||% Daily Value|