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Green Veggie Minestrone Soup with Basil & Parmesan Oil
TOTAL TIME: 1 HOUR 15 MINUTES
SERVES: 4 - 6
1 tbsp olive oil 1 leek, trimmed and thinly sliced (white part only)
3 garlic cloves, finely chopped
1 long green chilli, deseeded and chopped
2 celery sticks (including leaves), thinly sliced
300 g zucchini, quartered lengthways and sliced
1 large potato, peeled and diced
6 cups chicken or vegetables stock
400 g can cannellini beans, drained and rinsed
75 g baby spinach leaves, chopped
350 g green peas, podded
Char-grilled bread, to serve
Basil & Parmesan Oil:
1 cup basil leaves (+ extra to serve)
½ cup finely grated parmesan (+ extra to serve)
50 mL extra virgin olive oil
INGREDIENTS
To make basil & parmesan oil, place basil and oil in a small food processor. Process until finely chopped. Stir in parmesan and set aside.
Heat oil in a large saucepan over medium heat. Add leek, garlic, chilli and celery and cook, stirring often, for 5 minutes until leek softens.
Add zucchini and potato and cook, stirring often, for 5 minutes. Add stock, cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 to 25 minutes, until vegetables are tender.
Add cannellini beans, spinach and peas. Simmer for 5 minutes. Stir through half of the basil and parmesan oil.
Ladle soup into bowls. Drizzle with remaining basil and parmesan oil. Sprinkle with parmesan and basil and serve.
DIRECTIONS
Recipe courtesy of Sydney Markets.