This is a delicious combination of flavours for cold winter days. Try the fruit-driven and floral Avondale Amira Cabernet Franc 2004: rustic and hearty, just like this soup.
Winter greens minestrone with pesto
Ingredients
- 30ml olive oil
- 2 garlic cloves, finely chopped
- 1 red onion, finely chopped
- 4 celery stalks, finely sliced
- 125g fine green beans, cut into 2cm pieces
- 125g frozen peas
- 250g fresh asparagus, cut into 2cm pieces
- 125g frozen broad beans
- 1 litre vegetable stock
- 50ml fresh basil, chopped
- salt and freshly ground black pepper, to taste
- fresh cream, to taste
- basil pesto, to garnish
- Parmesan, freshly grated, to garnish
Instructions
1
Heat the oil in a pot and add the garlic, onion and celery. Cook gently until softened.
2
Add half of the green beans, peas, asparagus and broad beans, and gently coat in the oil.
3
Add the stock and bring to the boil, then simmer for 30 minutes.
4
Add the remaining vegetables and cook for 5 minutes. Remove from the heat.
5
Stir in the basil and thin with a little boiling water if necessary. Season to taste.
6
Serve with a dollop of fresh cream, pesto and Parmesan.
