RECIPES
Mushroom Minestrone with Pesto
Main
1 packet
maitake mushrooms
1 packet
white shimeji mushrooms
1 packet
brown shimeji mushrooms
1 tbsp
olive oil
1
leek, sliced finely
1
onion, peeled and cubed
1
large potato, peeled and cubed
1
carrot, peeled and cubed
1
stem celery, peeled and cubed
1 litre
chicken stock or water
50g
elbow or shell pasta, or macaroni, cooked to packet instructions
2
tomatoes, cubed
Pesto
4
cloves garlic, peeled
10
sweet basil leaves
1 tbsp
toasted pine nuts
50g
grated parmesan cheese
100ml
olive oil
salt and freshly ground pepper to taste
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Cut away the bottoms of the mushrooms.
-
Heat the olive oil in a casserole over low heat, add the leek and onion, and cook, stirring, for 2 minutes. Add potato, carrot, and celery, and cook for 2 minutes.
-
Pour in the chicken stock (or water), season to taste, and simmer for 10 minutes, or until potato is cooked.
-
Add pasta, tomato, and mushrooms, bring to boil and turn off heat.
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To prepare pestoCombine all the ingredients in a food processor and process to a paste (or pound using a mortar and pestle), seasoning to taste with the salt and pepper.
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To serveLadle hot soup into dish and top with a dollop of pesto.
