Minestrone with Pesto

This known comfort food is given a tasty twist with the addition of a spoon of homemade pesto into each bowl at the table.  Especially welcome on cold winter days.









Ingredients:

About 200g of button or small cap mushrooms

1 can broad beans, including juice

1/2 cabbage, roughly cut or shredded

200g French beans, cut into mouth size pieces

3 large courgettes, sliced

1 can chopped tomatoes with juice

3 tablespoons olive oil

2 litres/quarters water

Salt and Pepper



80g/3 oz short pasta

Put all of the above ingredients, except the pasta, into a large soup pan.  Turn on the heat and bring up to simmer for two hours.  Add the pasta for the last 10 minutes of cooking.  Serve hot letting everyone add a spoon of pesto (below) at the table.

Pesto:

100g pine nuts, toasted and cooled

1 packet fresh basil, or the leaves from one small plant

5 tablespoons extra virgin olive oil

1-2 cloves garlic, peeled

3 heaping tablespoons grated parmesan cheese

Put all the ingredients for the pesto in your food processor or blender.  Process a few seconds until smooth.  Transfer to a small serving bowl to pass at the table.