Summer minestrone with kale pistou
1 cup(s), coarsely chopped
1 clove(s), finely chopped
Freshly squeezed orange juice
Grated parmesan cheese
1 whole, thinly sliced
1 clove(s), crushed
4 cup(s), (1 L)
4 individual, thinly sliced
1 bunch(es), thinly sliced diagonally
8 small, thinly sliced diagonally, with flowers halved
Frozen green peas
½ cup(s), (60g)
- 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.
- 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.