Green Minestrone Soup
Cooking time: 45 minutes
2 tbsp LUNAIO Extra Virgin Olive Oil
1 medium brown onion (finely chopped)
2 sticks celery (finely chopped)
100g SEGGIANO Arborio risotto rice
1.5 litres vegetable stock
Zest and juice of half a lemon
100g tenderstem broccoli (chopped into bite size pieces)
100g Savoy cabbage (shredded)
100g courgette (finely chopped)
75g frozen peas
1 tbsp SEGGIANO Raw Basil Pesto plus extra to serveFresh basil and parmesan shavings to serve (optional)
1. Heat the oil in a large stockpot over a medium/low heat then add the onion, celery and a large pinch of salt. Sweat gently for 10 minutes until softened and slightly golden.
2. Stir the Arborio risotto rice into the vegetables and cook for a further two minutes. Pour in the stock along with the lemon zest and juice. Bring to the boil and then turn down to a simmer for 15 minutes. Add salt and pepper to taste.
3. Tip in the broccoli, cabbage, courgette and peas to the pan and simmer gently for a further 10-15 minutes or until the vegetables and the rice are tender. Stir in the pesto.
Seggiano products can be ordered online for home delivery at www.Seggiano.com, or can be found in many delis across the UK, see here for list of retailers.