Tuscan minestrone soup

by Justine Kiggen

Sample the flavours of the most beautiful region in Italy with this quick, authentic minestrone

SERVES 4

15 ml olive oil
1 onion, chopped
2 baby leeks, chopped
2 garlic, crushed
1 carrot, cut into rounds
2 stalks celery, sliced
1 x 400g tin of tomatoes, peeled and diced
1 L vegetable stock
30 ml tomato concentrate
2 bay leaves
1 x 300g tin white beans, drained
75 g green beans, halved

BASIL PESTO
15 basil leaves
10 ml chopped almonds
1 clove garlic, chopped
15 ml pecorino, grated
10 ml olive oil

Heat a large pot with the olive oil over a medium heat, add the onion, leek, garlic, carrot and celery and cook for 3 minutes, stirring frequently. Then add the tinned tomatoes, vegetable stock, tomato concentrate, bay leaves and beans, and allow to simmer for 15 minutes. Season with salt and pepper. To make the pesto, combine all ingredients except the olive oil in a mortar and pestle and pound until combined, then add the olive oil and mix well.
To serve: ladle into bowls and serve topped with the pesto.

Nutritional content per serving:
1 200kJ
35g Carbohydrate
11g Protein
11g Fat
10g Fibre

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