Minestrone with Pistou

Ingredients

• 1 onion
• 1 Garlic clove
• 180 g white cabbage
• 1 stalk Celery
• 0.5 stalk leek
• 1 Zucchini
• 1 Carrot
• 2 bell peppers (red and yellow)
• 180 g canned white beans
• 2 tbsp olive oil
• 100 ml dry white wine
• 400 g passata tomatoes
• 350 ml vegetable broth
• 1 pinch Saffron threads
• 1 tsp Marjoram
• 1 tsp Dried oregano
• Salt
• ground pepper
• 125 g risoni pasta
• 2 Handfuls Basil
• 2 Garlic cloves
• 30 g Pecorino cheese
• 50 ml olive oil
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, trim, and cut the cabbage into small pieces or strips. Wash, trim, and slice the celery thinly. Trim, wash thoroughly, and slice the leek. Wash, trim, halve, and slice the zucchini. Peel and thinly slice the carrot. Wash, halve, seed, and dice the bell peppers. Rinse the beans and drain well. Sauté the onion and garlic cubes in hot oil. Add the celery, leek, and cabbage and deglaze with wine. Then pour in the passata tomatoes and broth. Bring to a boil and simmer gently for about 15 minutes. Afterwards add carrot, zucchini, peppers, beans, saffron, marjoram, and oregano; season with salt and pepper and let simmer quietly for another 5-10 minutes.

2. 2.

   For the pistou, rinse the basil leaves, shake dry, and pluck them. Peel the garlic cloves. Roughly cube the pecorino cheese. Blend the basil, garlic, and cheese finely, adding olive oil until a creamy sauce forms. Season with salt and pepper to taste.

3. 3.

   Cook the risoni in salted water according to package instructions until al dente. Drain and add to the finished soup.

4. 4.

   Serve the minestrone in bowl shapes. Spoon a dollop of pistou on top of each serving.