Name: Spring vegetable minestrone with pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6
Ingredients: ¼ cup (60ml) extra virgin olive oil; 2 cloves garlic, chopped finely; 1 medium leek (350g), white part only, chopped finely; 1 large parsnip (350g), core removed, cut into 1cm pieces; 2 trimmed celery stalks (200g), sliced thinly; 2 litres (8 cups) vegetable stock or chicken stock; 200g green beans, trimmed, cut into 2cm lengths; 2 medium zucchini (240g), halved, sliced thinly; 1 bunch asparagus (170g), cut into 2cm lengths; ½ cup (60g) frozen peas, thawed; 170g risoni (rice-shaped pasta); baby basil leaves and grated parmesan, to serve; PESTO; 2 cups basil leaves; ⅓ cup (25g) grated parmesan; ¼ cup (40g) toasted pine nuts; 1 small clove garlic, chopped; ½ cup (125ml) extra virgin olive oil; 1 tbsp lemon juice

Spring vegetable minestrone with pesto

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This minestrone recipe is from our Test Kitchen Collection of savoury classics.

Bowl of spring vegetable minestrone soup garnished with pesto

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Serves 4-6

Prep

15M

Cook

20M

Total

35M

To store pesto, spoon into an air tight container and cover with a thin layer of extra virgin olive oil to prevent oxidation; store in the fridge for up to 2 weeks or freeze for up to 1 month.

Alternatively, use store-bought pesto.

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