Everyone loves minestrone soup, especially in the colder months. This one has over ten vegetables and is finished with some pasta. The walnut and ricotta pesto adds a great twist.
Ricotta pesto (makes 1 cup)
Heat the oil in a large saucepan over medium heat. Cook the onion, celery and parsley for 8 minutes or until softened but not coloured. Add the potato, tomato and stock, and bring to the boil. Add green beans, cannellini beans, zucchini and silverbeet stems, then cook for a further 5 minutes. Add the silverbeet leaves and cook for a further 5 minutes or until vegetables are tender. Season.
Meanwhile, cook the macaroni in a large saucepan of boiling salted water, according to packet instructions or until almost al dente, then drain.
Add macaroni to the soup with the peas and heat until warmed through, then remove from heat.
For the pesto, place the basil, garlic, walnuts and extra virgin olive oil in a food processor and whiz until smooth. Add ricotta and pecorino, season and whiz to combine. Serve minestrone topped with pesto and toasted ciabatta on the side.
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.