Rustic Minestrone with Almond Pesto (winter recipe)

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Rustic Minestrone with Almond Pesto (winter recipe)

 

Ingredients:

 

For the Minestrone:

 

2 x 15ml/2tbsp extra virgin olive oil

1 large onion, peeled and diced finely

1 large carrot, peeled and diced finely

2 sticks celery, stringed and diced finely

50g/2oz bulb fennel, diced finely (optional)

1 bay leaf

600ml/1pt vegan broth

1 x 397g/14oz can chopped tomatoes

200g/7oz canned cannellini beans, drained

200g/7oz canned pinto beans, drained well

1 x 5ml/1tsp dried oregano leaves

25g/1oz frozen chopped spinach, thawed and squeezed dry

15ml/ 1/2 oz grated vegan cheese

Salt and freshly ground black pepper

 

For the Almond Pesto:

 

4 x 15ml/4tbsp extra virgin olive oil

20g/ 3/4 oz fresh basil leaves

15g/ 1/2 oz Californian toasted flaked Almonds

1 clove garlic, peeled and crushed

1 x 15ml/1tbsp grated vegan cheese

a little extra olive oil, to cover

 

To Garnish:

 

15g/ 1/2 oz Californian toasted flaked Almonds

 

Directions:

 

In a large heavy based saucepan heat the oil. Add the onion, carrot,

celery and fennel. Sauté for 2-3 minutes then reduce the heat. Cover

and cook for 20 minutes, gently stirring occasionally.

Stir in the bay leaf, broth, canned tomatoes, cannellini, pinto beans

and dried oregano. Cook for 30 minutes or until tender.

Stir in the spinach and vegan cheese. Season to taste and remove and

discard the bay leaf.

 

Meanwhile, place all the pesto ingredients together into a food

processor or blender. Process until smooth, then chill covered until

required.

 

Serve the soup piping hot with a spoonful of pesto in each bowl

garnished with a generous sprinkling of Californian flaked toasted

almonds