John Myers
Minestrone with Winter Vegetables and Pesto
The perfect minestrone with winter vegetables and pesto recipe with a picture and simple step-by-step instructions.
- 1 pack Soup vegetables
- 500 g Brussels sprouts fresh
- 200 g Savoy cabbage fresh
- 2 piece Charlotte
- 1 piece Red chilli pepper
- 15 g Fresh organic ginger
- 1 Glass Vegetable stock
- 1 Can Beans cooked white
- 1 Glass Pesto herbs
- 1 teaspoon Italian herbs
- Oil, sea salt
- 250 g Cocktail tomatoes
- Clean the soup vegetables and cut into small pieces, halve the Brussels sprouts. Cut off the whole leaves of the savoy cabbage, use the rest for other purposes, cut into strips and cut through again. Cut the onions, chilli and ginger into small pieces. Halve cocktail tomatoes. Put beans in a you and rinse.
- Briefly fry the onion, chilli and ginger in oil and then add the soup vegetables and Brussels sprouts, heat and stir. Pour in the stock, bring to the boil and then add the savoy cabbage, season with the dried Italian herbs and salt and gradually add a little more water until everything is covered. Let the soup simmer for 10 minutes, then add the tomatoes and simmer for 5 minutes. Finally add the beans and briefly bring to the boil again.
- Strain the soup and let it cool down a bit. If necessary, add salt later.
- When serving, pour basil pesto over the soup.
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