This healthy Borlotti Miinestrone is so easy to make and it gets a burst of fresh flavor from the arugula pesto!
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
3tablespoonsextra virgin olive oil
1fennel bulbtrimmed and thinly sliced
1/2headgreen cabbagethinly sliced
1/2poundgreen beanstrimmed and cut in half
2cupscooked borlotti beansin their broth
freshly ground black pepper
1/4poundbaby arugula leaves
1/2cupflat leaf parsley
1/3cupextra virgin olive oil
1/2cupParmesan cheesefreshly grated
2 to 3teaspoonsfresh lemon juice
fresh ground black pepper
In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, fennel, and pinch of salt and saute until the vegetables are soft and fragrant about 10 minutes. Add the cabbage, stir to coat with oil and cook until it’s wilted – about 5 minutes. Add the broth, another pinch of salt. Bring to a boil and simmer uncovered for about 15 minutes. Add the green beans and the borlotti beans and simmer for 15 minutes. Season with salt and pepper.
For the pesto – Put the garlic, arugula, parsley and a pinch of salt in a food processer. Process until well chopped. With the motor running slowly drizzle in the olive oil, stopping to scrape down the sides of the bowl if needed. Add the Parmesand the lemon juice and season with salt and pepper.
Ladle the soup into bowls and top with a dollop of pesto. Store any leftover pesto in the fridge for up to a week. (I froze some of mine).