Summer Fennel and Lemon Minestrone

A large pot of soup with a ladle in the middle. Lemon slices are topped on the minestrone soup and surrounded by parsley and more lemons
There’s nothing like a minestrone soup to infuse comfort in your life. This minestrone soup recipe is not your average tomato one; it’s a creamy lemon vegetarian minestrone soup, featuring Fennel Pesto Fresco SIPO, which bursts with flavor and is fresh!

Ingredients:

• 1 tablespoon Extra virgin olive oil
• 2 yellow onions diced
• 3 carrots diced
• 3 celery stalks
• 1/4 teaspoon salt
• 1 teaspoon oregano dry
• 4 garlic cloves minced
• 2 cups mushrooms diced or sliced
• 2 tabs Fennel Pesto Fresco SIPO
• 450ml vegetable stock
• 250gr white beans home cooked
• 250gr dried pasta
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 700gr kale chopped
• 1 teaspoon lemon zest
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley

Garnish:

• 100gr Parmigiano Reggiano cheese grated

• lemon slices

• black pepper

• chopped parsley

Instructions:

1.Preheat a large pot with the EVO over medium heat on the stove.

2.Add the onions, carrots, and celery. Season them with salt and oregano. Sauté the mixture until the onions are soft and starting to turn golden. This may take 6-10 minutes. Don’t rush this step as it prevents a taste of raw onions in the soup.

3.Once the onion mixture is ready, add in the garlic and mushrooms. Sauté for an extra 2-3 minutes until fragrant.

4.Add the Fennel Pesto Fresco SIPO, the stock, the kale and beans.

5.Bring the soup to a boil and let it boil over low heat for 30 minutes so that all the flavours infuse. If you’re adding pasta to the soup, this is when you add it of any small pasta to the mixture. Let it cook for 10 minutes.

6.Season the soup with salt and oregano.

8.Turn off the heat and add the lemon zest, Parmigiano Reggiano and parsley.

9.Serve the soup with extra Parmigiano Reggiano on top, lemon slices, black pepper and parsley.

Enjoy!

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