🍽️ Fresh green minestrone with homemade pesto

Name: Fresh green minestrone with homemade pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 2 sage leaves; 1 stalk leek; 3 parsnips (250 g); 2 stalks celery; 150 g kale; 150 g green beans (frozen); 2 zucchini; 400 g cannellini beans (can; drained weight); 120 ml olive oil; 1.5 l vegetable broth; 10 g basil (2 handfuls); 30 g parmesan (block; 30 % fat in dry matter); 3 tbsp pine nuts (45 g); salt; pepper

508 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
2 sage leaves
1 stalk leek
3 parsnips (250 g)
2 stalks celery
150 g kale
150 g green beans (frozen)
2 zucchini
400 g cannellini beans (can; drained weight)
120 ml olive oil
1.5 l vegetable broth
10 g basil (2 handfuls)
30 g parmesan (block; 30 % fat in dry matter)
3 tbsp pine nuts (45 g)
salt
pepper

Instructions

1. Peel two garlic cloves and cut them into fine cubes.
2. Wash the sage leaves, shake them dry and chop them finely.
3. Clean the leek, wash it and cut it very finely.
4. Peel the parsnips, wash them and cut them into small cubes.
5. Clean the celery, wash it and slice it into fine slices.
6. Pull the kale leaves off the thick ribs, wash the leaves, shake them dry and cut them small.
7. Thaw the green beans.
8. Clean the zucchini, wash it, halve it lengthwise and slice it.
9. Rinse the cannellini beans and let them drain.
10. Heat two tablespoons of olive oil in a pot.
11. Sauté the garlic with the sage and leek for three minutes over medium heat.
12. Add the parsnips, celery and kale and sauté everything for another three minutes.
13. Pour in the broth and simmer the soup over low heat for fifteen minutes.
14. Wash the basil, shake it dry and cut it small.
15. Peel the remaining garlic clove and cut it small.
16. Grate the Parmesan.
17. Toast the pine kernels in a hot pan without fat for three minutes over medium heat.
18. Put the basil, garlic, Parmesan and pine kernels into a blender.
19. Season the mixture with salt and pepper.
20. Blend everything with the remaining oil to make a pesto.
21. Add the green beans, zucchini slices and cannellini beans to the minestrone.
22. Let the ingredients cook in the soup for another five minutes.
23. Season the soup with salt and pepper to taste.
24. Fill the soup into bowls.
25. Serve the soup together with the pesto.

Nutrition per serving

kcal: 508
Protein: 16 g · Fett/Fat: 39 g · Carbs: 22 g