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Minestrone with Pesto Directions
628 kilojoules/150 calories per serving PESTO 2 cups fresh basil leaves 6 large colves garlic, crushed 1 tblspn olive oil MINESTRONE 1 tblspn light butter Â½ onion, peeled and chopped 1 leek, washed and sleced 1 carrot, peeled and sliced 1 celery stalk, cut into slices 1 clove garlic, crushed 2 tomatoes, chopped 4 cabbage leaves, chopped 1 cups chicken stock 6 cups chicken stock Â¼ cup grated pecorino cheese
1. To make Pesto: Place basil leaves, garlic cloves and oil in a blender and process until mixture is very finely chopped. Pour mixture into and ice cube tray and freeze until ready to use.
2. To make the minestrone: Melt the butter in a large frying pan over a medium heat. Add the onion, leek carrot , celery, garlic, tomatoes, cabbage and beans, cook for 2 minutes stirring constantly. Add the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes.
3. Serve soup in large heated soup bowls, place a pesto cube in each bowl and sprinkle with the cheese.