There's nothing wrong with plain minestrone. But, to my mind, it's a distant second to this green version. This starts with slices of leek sweated in extra virgin olive oil until soft. Then I add rich home-made chicken stock (supermarket versions won't do for this), salt and pepper, halved Brussels sprouts, green beans and cook these until just tender. Then I add cooked cannellini and borlotti and heat through. I place a couple of tablespoons of basil pesto in deep serving bowls and ladle the soup over the top. You can really use most green vegetables - broccoli, broccolini, cabbage, cavolo nero, peas, silverbeet, kale. You can also add small pasta shapes. And if you fancy it, grate some more parmesan over the top.
MINESTRONE VERDE
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