Summer Minestrone with Pesto and Garlic Bread

1 hr

4 servings


Knife, peeler, chopping board, large saucepan with lid,
non stick frying pan, hand blender, foil


Prepare the soup:

  • Dice the 1 onion, carrots and celery, place in a saucepan with a little olive oil and bay leaf/ oregano.

  • If using Pancetta/ bacon (optional) add now. and cubed potatoes.

  • After 10 minutes, stir in 2 tsp tom puree and crushed garlic cloves

  • Add the can of tomatoes, and 2 pints vegetable stock.

  • Now add the pasta and cooked white beans/ puy lentils.  Allow to simmer for 20 minutes.

  • Fry the seasonal green beans/courgettes/ asparagus/ broccoli/ peas /sweetheart cabbage/ kale in a frying pan with an little oil, and add to the top of the soup with a drizzle of pesto.


  • Add the ingredients to a blender and blend until smooth.

Garlic bread:

  • Cut incisions down the baguette (as if slicing, but leave base intact)

  • Crush garlic with 50g softened butter

  • spread the garlic butter in each incision and wrap the loaf in foil

  • Cook at 200 deg C for 10/ 12 minutes


Soup Base:

  • 1 onion

  • 2 carrots

  • 4 garlic cloves

  • 2 celery sticks

  • Pancetta/ bacon (optional)

  • 4 new potatoes cubed

  • 1 can tomatoes

  • 2 tsp tom puree

  • 2 pints vegetable stock

  • 1 can white beans/ puy lentils

  • 50g macaroni/ small pasta shapes

  • 1 handful fresh herbs (parsley/ thyme/ oregano/ 2 bay leaves)

  • 100g seasonal green beans/courgettes/ asparagus/ broccoli/ peas /sweetheart cabbage/ kale


  • 1 large handful of basil

  • 100g parmesan/ pecorino

  • 150 ml extra virgin olive oil

  • 100g pine kernels/ sunflower seeds

Garlic Bread:

  • ciabatta/ baguette

  • 2 cloves garlic

  • 50g butter

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