Shellfish Minestrone With Basil Pesto Recipe

Name: Shellfish Minestrone With Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces fresh basil leaves, a large fistful; 1 ounce Italian parsley leaves and tender stems, a small handful; 2 garlic cloves, roughly chopped; Salt and pepper; 1/2 cup olive oil; 2 tablespoons olive oil; 1 large onion, diced, about 2 cups; 1/2 cup diced celery; 1/2 cup diced carrot; Salt and pepper; Pinch red pepper flakes; Pinch saffron; 8 garlic cloves, minced; 1 bay leaf; Small bundle fresh thyme sprigs; 1 cup chopped tomato; 1 cup cooked cannellini beans or fresh shell beans; 24 littleneck clams, well rinsed; 7 cups hot fish stock or chicken broth; 1 pound squid, cut crosswise in 1/2-inch rings, plus tentacles; 1 cup small green peas; 1 cup blanched and peeled fava beans, optional

Servings: persons

2 ounces fresh basil leaves, a large fistful
1 ounce Italian parsley leaves and tender stems, a small handful
2 garlic cloves, roughly chopped
Salt and pepper
1/2 cup olive oil
2 tablespoons olive oil
1 large onion, diced, about 2 cups
1/2 cup diced celery
1/2 cup diced carrot
Salt and pepper
Pinch red pepper flakes
Pinch saffron
8 garlic cloves, minced
1 bay leaf
Small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannellini beans or fresh shell beans
24 littleneck clams, well rinsed
7 cups hot fish stock or chicken broth
1 pound squid, cut crosswise in 1/2-inch rings, plus tentacles
1 cup small green peas
1 cup blanched and peeled fava beans, optional

1
Make the basil pesto: Put basil, parsley and 2 chopped garlic cloves in a blender.
2
Season lightly with salt and pepper.
3
Add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary.
4
Pour into a small serving bowl, cover tightly and set aside.
5
Make the soup: Put 2 tablespoons olive oil in a large heavy pot over medium heat.
6
Add onion, celery and carrot, season generously with salt and pepper and stir to coat.
7
Cook for about 2 minutes, until softened.
8
Add red pepper, saffron, 8 cloves minced garlic, bay leaf and thyme and let sizzle, then add tomato and simmer a few minutes more.
9
Stir in cannellini beans.
10
Add clams, in one layer if possible, and 1 cup water.
11
Turn heat to high and put on lid.
12
Keep at a rapid simmer until all clams have opened, about 5 minutes.
13
(If desired, remove clams, shuck them and return shucked clams to pot.)
14
Add fish stock and bring to a simmer.
15
Taste broth and adjust seasoning.
16
Just before serving, add squid, peas and fava beans, if desired, and simmer for 2 minutes.
17
Ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.

1642

kcal

Calories

Fat

128

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 ounces fresh basil leaves, a large fistful, 1 ounce Italian parsley leaves and tender stems, a small handful, 2 garlic cloves, roughly chopped, Salt and pepper, and more.

Yes, Shellfish Minestrone With Basil Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shellfish Minestrone With Basil Pesto

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