Basil Pesto Minestrone

20

Minutes

4

Servings

INGREDIENTS 

  • Olive oil drizzle for frying
  • 1 white onion, finely chopped
  • 1 celery stick, finely chopped
  • 800ml veggie stock
  • 1 lemon, zest and juice 
  • 120g pearl barley
  • 150g frozen peas
  • 2 handfuls cavolo nero or kale, stems removed and chopped
  • ½ jar Sacla' Vegan Basil Pesto
  • Salt & pepper to taste

Basil Pesto Minestrone recipe
INSTRUCTIONS 

  1. Add the olive oil to a large pot on a medium heat and once hot add in the chopped onion and celery. Gently sauté for 8-10 minutes until the onion starts to caramelise.
  2. Pour in the veggie stock followed by the barley. Stir everything together. Cook for 20-25 minutes until the barley is soft.
  3. Add in the frozen peas and cook for another 3 minutes. Add in the chopped kale, stir and cook for the final 2-3 minutes until the kale is wilted.
  4. Stir in the Sacla' Vegan Basil Pesto and mix well. Turn off the heat and serve with a generous sprinkle of vegan Parmesan.