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There’s nothing better than a comforting soup recipe, and this green minestrone made with a pistachio pesto is a great one to try.
The developers at BOSH! have created a delightful spring version of the classic Minestrone full of garden peas, mangetout, baby spinach and filling Orzo pasta. The emphasis on green here is only improved by adding a homemade pistachio pesto and a zesty twist of lemon to showcase the start of a vibrant spring season.
Read more: Try This Easy Quinoa And Edamame Salad
Why minestrone?
The classic Italian soup is quite ingenious in its design. You can tailor your minestrone to your flavor palate or whatever you have in your kitchen at home, making it an excellent choice for plant-based enthusiasts looking for a simple yet nutritious meal.
This green minestrone adds plenty of nutrient-rich vegetables like green beans, mangetout, and protein-packed peas and spinach. Adding a homemade pistachio pesto also elevates this dish, as pistachios are full of benefits.
Pistachios are having their moment in vegan cooking, they’re rich in a variety of nutrients such as vitamin B6 and potassium, as well as fiber, good fats, and protein.
Green minestrone with pistachio pesto recipe
Ingredients
For the pesto
- 25 grams mint
- 25 grams parsley
- 50 grams pistachios
- 100 ml extra virgin olive oil
- 2 tsbp nutritional yeast
- 1 lemon
- Pinch of salt
For the base
- 2 tbsp olive oil
- 1 onion
- 1 celery stick
- 2 cloves of garlic
- ¼ tsp chili flakes
- 170 grams orzo
- 1½ litres vegetable stock
- 200 grams green beans
- 100 grams mangetout
- 150 grams frozen peas
- 200 grams baby spinach
- 1 carrot
- 1 lemon
To serve
- 50 grams plant-based parmesan
Instructions
Prep the vegetables
- Dice the onion and thin slice the celery.
- Grate the garlic.
- Trim and roughly chop the green beans.
- Trim the mangetout.
- Peel the carrot into ribbons.
- Juice the lemon.
Make the pesto
- Pick the mint and parsley leaves.
- Zest and juice the lemon.
- Place all the pesto ingredients in a blender and blend into a chunky pesto.
- Season to taste with salt.
Make the base
- Heat the olive oil in a deep pan over a medium heat.
- Add the onion and celery and cook for 8 minutes until softened.
- Add the garlic and fry for few minutes.
- Pour in the vegetable stock and bring to a simmer.
- Add the orzo and cook for 5 minutes then add the green beans, mangetout and peas and cook for another 5 minutes until the vegetables are cooked.
- Stir through the carrot ribbons and spinach to wilt.
- Season to taste with the lemon.
Finish and serve
- Finely grate the parmesan.
- Divide the minestrone between bowls.
- Swirl through the pesto and finish with the parmesan to serve.
This recipe was republished with permission from BOSH!. You can view the original recipe here.
Read more: Vegan Halloumi And Pistachio Salad
