Minestrone Soup with Pesto

This time of year, two of my most favourite things to make are soup and chili. I tend to like to branch out and try all sorts of recipes along this theme: Anything warm and hearty will fit the bill perfectly. So you are thus forewarned that there may be more of these recipes to follow here on Bistro 164.

Can I tell you that I absolutely love this soup??? I'm not one to usually pat myself on the back and go on about how absolutely amazing something that I made turned out... but I will make an exception to the rule in this case. I think to make a great soup, you need to start with a  great base. I made my own chicken broth, which I try to do for most of my soups, and this one just happened to turn out extra rich and flavourful (ie I think there was lots of fat floating around in there despite my attempts to scoop out the most obvious lumps.) It certainly enhanced the overall taste and and richness of the final product.  The fat is where it's at in my opinion.

Minestrone soup is traditionally all about using up whatever it is that you have left in your garden come autumn. Be it carrots, potatoes, zucchini, tomatoes and peppers .... whatever is there, throw it in before it spoils. The perfect soup to help you reduce, reuse and recycle. In my case, I tried to use up whatever was also hanging out in the freezer, hence the non-traditional use of edamame and chickpeas. I like to mix cultures and create the UN of cooking.  The addition of pesto just adds an extra decadence to the soup as does a generous topping of freshly grated Parmesan cheese. Get creative: clean out your fridge, freezer, pantry, and garden. Pour you and your sous chef a glass of wine. Turn on the tunes and get cooking. Start with a good base and create a lovely, hearty, rich and flavourful soup that will warm your bones on a crisp autumn day. I can't think of a better way to spend a day really. Cheers from Bistro 164!

Minestrone with Pesto

adapted from "The Best Ever Italian Cookbook" by Carla Capalbo

Servings: 8

Skill level: Easy Peasy

Taste:  Absolutely delicious!

Ingredients

8 cups chicken broth (you can substitute veggie broth or water instead)

2 leeks, diced

1/2 sweet onion, diced

2 cups chickpeas (or beans of some sort)

2 zucchini, diced

1 cup edamame (or peas)

1 red pepper, diced

3 tbsp basil pesto

3-4 sprigs fresh thyme

2 carrots, diced

1 stick celery, diced

2 cloves garlic, chopped

3 tbsp olive oil

2 potatoes, skin left on, diced

1 bay leaf

3 medium tomatoes, chopped

salt and freshly ground pepper

freshly grated Parmesan cheese, to serve

Directions

In a medium saucepan, heat the broth to a simmer. 

In another large saucepan (I used a dutch oven), heat the olive oil and stir in the onion and leek. Cook for 5-6 minutes, until the onion softens. Add the carrots, celery and garlic, and cook over medium heat for about 5 minutes. Add the potatoes and cook for another 2-3 minutes.

Pour in the hot broth and stir well. Add the herbs and salt and pepper. Bring to a boil, then reduce slightly and cook for 10-12 minutes. 

Stir in the edamame (or peas) and the zucchini. Simmer for 5 more minutes.  Add in the tomatoes. Cover the pan and boil for 5-8 minutes. 

Stir in the beans or chickpeas and simmer for 10 minutes. Stir in the pesto sauce. Add any extra salt and pepper if needed. Simmer for another 5 minutes then remove from heat. Serve with grated Parmesan cheese and some crusty bread.