• 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

    Serves: 4
    Cooking Time: 40 mins

    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.

     

     

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