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
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.