Name: Green Minestrone with Pesto
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil; 1 teaspoon finely chopped fresh sage leaves; 2 cloves garlic, chopped finely; 1 medium leek (350g), chopped finely; 1 medium parsnip (250g), diced; 2 trimmed celery stalks (200g), sliced thinly; 150g (4½oz) curly kale, stems discarded, torn into pieces; 1.5 litres (6 cups) vegetable stock; 150g (4½oz) green beans, trimmed, cut into 2cm (¾in) lengths on the diagonal; 2 medium zucchini (240g), halved lengthways, sliced thinly; 400g (12½oz) canned cannellini beans, drained, rinsed; PESTO; 2 cups loosely packed fresh basil leaves; ⅓ cup (25g) finely grated parmesan; ¼ cup (40g) pine nuts, toasted; ½ clove garlic, peeled; ½ cup (125ml) extra virgin olive oil

VMG Recipes