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Photo of Summer minestrone with kale pistou by WW

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.

Notes

SERVING SUGGESTION: Rye sourdough bread. TIPS: You can use 4 small zucchini instead of baby zucchini. Discard the tough stems and veins from kale leaves before chopping.

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