Summer Basil Minestrone Soup!
Summer Basil Minestrone Soup! 🍅🍅🍅 1 large yellow onion, minced 4-5 cloves garlic, minced 2 carrots, peeled and chopped 3 stalks celery, chopped 1 bay leaf 2 tbsp avocado oil Sea salt and pepper to taste 6 cups water 2 small fennel bulbs, thinly sliced 1 cup thinly sliced white cabbage 1 large zucchini, chopped 1 cup green beans, chopped 1 large tomato, chopped 1 cup marinara sauce 1 rind of pecorino Romano cheese or Parmiganno Reggiano (can sub 2 tbsp nutritional yeast to keep vegan) Pesto: 2 bunches basil 2-3 cloves garlic 1/4 cup olive oil 2 tbsp pecorino cheese or nutritional yeast 2 tbsp water Juice of 1 lemon Salt and pepper to taste In a large pot, heat oil, add garlic and onion and sauté until fragrant. Add celery, fennel and carrots and continue to sauté for another minute. Add bay leaf, little salt and pepper, water and bring to a boil and simmer for 10 min. Add remaining veg and bring to a boil then simmer for another 20-25 min. The last 5 min add marinara and stir in. While soup is simmering, blend basil, garlic, oil, water, cheese, lemon, salt and pepper until creamy. Ladle soup into bowls, spoon in pesto, top with more pepper and enjoy!
What you need
Instructions
In a large pot, heat oil, add garlic and onion and sauté until fragrant. Add celery, fennel and carrots and continue to sauté for another minute. Add bay leaf, little salt and pepper, water and bring to a boil and simmer for 10 min. Add remaining veg and bring to a boil then simmer for another 20-25 min. The last 5 min add marinara and stir in. While soup is simmering, blend basil, garlic, oil, water, cheese, lemon, salt and pepper until creamy. Ladle soup into bowls, spoon in pesto, top with more pepper and enjoy!View original recipe