1 yellow onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 bunch Swiss chard or kale, chopped
2 cups chopped canned tomatoes with juices
1 can of cannellini beans, drained and rinsed
1 zucchini, chopped
1 cup of spring peas
1 cup of string beans, chopped
1/2 head of cauliflower, florets chopped
1 small piece pecorino romano cheese rind
Sea salt and freshly ground pepper, to taste
Grated pecorino romano cheese for serving
1 pat of organic butter
1 handful for fresh basil leaves
1 handful of fresh parsley
1/2 cup of grated pecornio romano cheese
2 garlic cloves
Juice of 1 lemon
Water to blend
To make the pesto, put basil, parsley, garlic, lemon juice, cheese in a blender or food processor. Keep adding water until you get a chunky consistency. Season with salt and pepper.
To make the minestrone, in a large saucepan over medium heat, warm a pat of organic butter. Add the onion, carrots and celery and cook, stirring frequently, until onion is translucent. Stir in the chard, beans, zucchini, tomatoes, beans, cauliflower and cheese rind. Add cups of water until the vegetables are almost covered. Bring to a boil and reduce the heat to low. Season with salt and pepper and cook uncovered, stirring occasionally, until the soup has thickened and the vegetables are soft, about 45 minutes to an hour (adding peas for the last 15 minutes.( Adding water as needed if the soup becomes too thick.
Ladle the soup into bowls and top each serving with a dollop of the pesto and freshly grated cheese. Serve immediately. Pass the grated cheese at the table. Serves 6; makes 1 cup pesto.