Summer minestrone with kale pistou
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Pistou is very similar to pesto with the main difference being the absence of pine nuts. Pistou is usually used on top of a minestrone soup and stirred through just before serving.
Ingredients
Kale
1 cup(s), coarsely chopped
Fresh basil
½ cup(s)
Garlic
1 clove(s), finely chopped
Olive oil
1 tbs
Freshly squeezed orange juice
1 tbs
Grated parmesan cheese
1 tbs
Leek
1 whole, thinly sliced
Garlic
1 clove(s), crushed
Vegetable stock
4 cup(s), (1 L)
Button squash
4 individual, thinly sliced
Asparagus
1 bunch(es), thinly sliced diagonally
Zucchini
8 small, thinly sliced diagonally, with flowers halved
Frozen green peas
½ cup(s), (60g)
Orange zest
2 tsp
Instructions
1
Process kale, basil, garlic, half the oil, juice and parmesan in a small food processor until finely chopped. Add 1 tablespoon water and process to form a smooth paste. Season pistou with salt and pepper.
2
Heat remaining oil in a large saucepan over medium heat. Cook leek, stirring, for 3–4 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and add squash, asparagus, zucchini (reserving flowers) and peas and simmer for 5 minutes or until vegetables are tender. Serve soup topped with zucchini flowers, kale pistou and zest.
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