Vegetarian Minestrone with Almond Pesto

Ingredients

• 100 g onions
• 2 carrots
• 2 stalks celery
• 0.5 bulb fennel
• 250 g tomatoes
• 250 g small white beans (canned)
• 80 g Spinach
• 4 tbsp grated Parmesan
• 50 ml olive oil
• 1 bay leaf
• 0.5 tsp Dried oregano
• 1 l vegetable broth
• 30 g roasted almond flakes
• Salt
• Pepper (freshly ground)
• 100 ml olive oil
• 30 g basil
• 30 g almond flakes
• 1 Garlic clove
• 2 Tbsp grated Parmesan
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   For the almond pesto, blend all ingredients in a blender into a paste and season with salt and pepper.

2. 2.

   For the soup, peel and finely dice onions. Peel carrots, wash and trim celery and fennel, then dice everything.

3. 3.

   Briefly blanch tomatoes, shock them, peel, quarter, core, and dice. Wash, trim, rinse spinach, shake dry, and roughly chop.

4. 4.

   Sauté onions in a pot with hot oil until translucent, add carrots, celery, and fennel, season with salt and pepper, sauté briefly, then pour in 1/2 cup water and simmer covered for 10 minutes over low heat.

5. 5.

   Add bay leaf, tomatoes, beans, and broth, bring to a boil, then let simmer gently for another 10 minutes. Stir in spinach and almond pesto, season with salt and pepper, and serve on plates topped with almond flakes and Parmesan.

6. 6.