Tom Walton – Green Veggie Minestrone with Basil & Parmesan Oil
GREEN VEGGIE MINESTRONE WITH BASIL & PARMESAN OIL
Serves 4-6
Prep time: 30 minutes
Cooking time: 45 minutes
Ingredients:
1 tbs olive oil
1 leek, trimmed and thinly sliced (white part only)
3 garlic cloves, finely chopped
1 long green chilli, deseeded and chopped
2 celery sticks (including leaves), thinly sliced
300g zucchini, quartered lengthways and sliced
1 large potato, peeled and diced
6 cups chicken or vegetables stock
400g can cannellini beans, drained and rinsed
75g baby spinach leaves, chopped
350g green peas, podded
Char-grilled bread, to serve
Basil & parmesan oil:
1 cup basil leaves (+ extra to serve)
½ cup finely grated parmesan (+ extra to serve)
50ml extra virgin olive oil
Step 1 To make basil & parmesan oil, place basil and oil in a small food processor. Process until finely chopped. Stir in parmesan. Stir in parmesan and set aside.
Step 2 Heat oil in a large saucepan over medium heat. Add leek, garlic, chilli and celery and cook, stirring often, for 5 minutes until leeks softens.
Step 3 Add zucchini and potato and cook, stirring often, for 5 minutes. Add stock, cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20-25 minutes until vegetables are tender. Add cannellini beans, spinach and peas. Simmer for 5 minutes. Stir through half of the basil and parmesan oil.
Step 4 Ladle soup into bowls. Drizzle with remaining basil and parmesan oil. Sprinkle with parmesan and basil and serve.
Tom Walton is a young, accomplished chef with a passion for health, fitness, lifestyle and wellbeing. He is the founder and executive chef of The Bucket List in Bondi, Deus Bar & Kitchen in Camperdown and Nudefish Poke in three Sydney locations.
