Ligurians are known for basil, and indeed add pesto sauce to their minestrone. This minestrone recipe builds on a basic minestrone that you can make the day before, if need be.
In addition to the basic minestrone, you'll need:
In addition to the basic minestrone, you'll need:
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- The leaves from five sprigs of basil
- A clove of garlic, peeled
- A ripe tomato, blanched, peeled, seeded, and chopped
- 1 teaspoon coarse kosher salt
- 1/4 cup olive oil
- 1/3 pound (160 g) spaghettini, broken into thirds
- More basil for garnishing
Preparation:
If you made the basic soup the day before, gently reheat it. Otherwise, while the soup is cooking blend the basil leaves with the salt, garlic, tomato, and olive oil to obtain a creamy sauce.
As soon as the vegetables in the soup are fork tender add the pasta and cook, stirring occasionally, for 5 minutes or until the pasta is al dente. Stir in the pesto sauce, turn off the heat after 30 seconds, and let the soup rest for a minute or two before transferring it to a tureen. Garnish it with fresh basil leaves and serve it either hot or warm, as you prefer.
Yield: 6-8 servings minestrone with pesto sauce.
As soon as the vegetables in the soup are fork tender add the pasta and cook, stirring occasionally, for 5 minutes or until the pasta is al dente. Stir in the pesto sauce, turn off the heat after 30 seconds, and let the soup rest for a minute or two before transferring it to a tureen. Garnish it with fresh basil leaves and serve it either hot or warm, as you prefer.
Yield: 6-8 servings minestrone with pesto sauce.
