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Summer Minestrone Soup SIPO
RG • 5 July 2020
When it’s summer’s high season, and the garden of SIPO is overflowing with more vegetables than one can reasonably consume, a great way to make use of the bounty is to make minestrone soup.
Summer Minestrone Soup
INGREDIENTS
• 1 tbs Extra virgin olive oil
• 1 Onion diced
• 1 Potato diced
• 1 Celery rib diced
• 1 Carrot diced
• 200gr Green Cabbage sliced
• 200gr Pumpkin diced
• 3 cloves garlic, minced
• 1 Laurel leave
• 1 diced Courgette
• 200gr fresh Green Flat Beans, trimmed and cut into ½ inch lengths
• 200gr Tomatoes, diced
• 1 tin White beans
• 1 pot Celery Pesto Fresco SIPO
• 1.5L Water
• 1 tbs Salt
• Fresh Basil
• Grated Parmigiano Reggiano cheese for garnish (optional)
METHOD
Heat 1 Tbsp of olive oil in a large, thick-bottomed pot on medium high add the diced onion, and celery.
Cook for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.
Add the minced garlic and cook for a minute more, until fragrant.
Add the water, the Celery Pesto Fresco, Laurel and salt to the pot. Increase heat to bring to a simmer, then add the courgette, green beans, tomatoes, white beans.
Heat to a simmer again and lower the heat to maintain a steady simmer. Cook for 30 minutes until the vegetables are cooked through.
Garnish with thinly sliced fresh basil and grated Parmigiano Reggiano cheese to serve.
Enjoy with a glass of cold Chardonnay
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