GREEN MINESTRONE WITH PESTO

PREP AND COOK TIME 35 MINS |SERVES 4

INGREDIENTS

2 tbsp extra virgin olive oil

1 tsp finely chopped fresh sage

2 cloves garlic, finely chopped

350g leek, pale section only, finely chopped (see note)

250g parsnip, cut into 1cm cubes

200g trimmed celery stalks, thinly sliced 150g curly kale, stems discarded, torn in pieces

1½ litres vegetable stock

150g green beans, trimmed, cut into 1cm lengths

240g courgette, halved and thinly sliced 2 x 400g cans cannellini beans, drained, rinsed

PESTO

2 cups loosely packed fresh basil

50g freshly grated Parmesan

60g pine nuts, toasted ½ clove garlic, peeled ½ cup (125ml) olive oil

METHOD

Heat oil in a large saucepan over medium heat. Cook sage, garlic and leek, stirring, for 3 mins or until leek is soft. Cook parsnip, celery and kale, stirring, for a further 2 mins or until kale is bright green. Add stock; bring to the boil. Reduce heat to low; simmer, uncovered, for 15 mins or until parsnip is almost tender.

Add green beans, courgette and cannellini beans; simmer for a further 5 mins or until courgette is just tender. Season.

Make pesto: Blend or process ingredients until smooth. Transfer to a bowl; season.

Serve soup topped with pesto.

Note: Cut the leek in half lengthways and rinse carefully between the layers; they can be quite gritty.