Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Minestrone Verde with Chilli Pesto Scones recipe

Minestrone Verde with Chilli Pesto Scones recipe

Minestrone Verde with Chilli Pesto Scones recipe

Minestrone Verde with Chilli Pesto Scones. This light yet warming soup will hit the spot on a cold wintry night, especially after over-indulgence. Serve with chilli scones for the ultimate dipping partner. 

Minestrone Verde with Chilli Pesto Scones Recipe

Serves 6-8

Chilli Pesto Scones Recipe

2½ cups self raising flour
50g chilled butter, cut into cubes
¾ cup buttermilk, plus extra 
for brushing
1 medium red chilli, seeds removed, finely chopped
⅓ cup fresh basil pesto, plus extra for serving


Minestrone Verde Recipe

1 tbsp olive oil
2 chorizo sausages, chopped
1 onion, finely chopped
1 leek, halved lengthways and sliced
2 cloves garlic, crushed
3 tsp fennel seeds
2 tbsp fresh thyme leaves
2 stalks celery, chopped
¾ cup white wine
4 litres chicken stock
1 bunch broccolini, chopped
100g brussels sprouts, cut into quarters
400g cooked cannelleni beans, drained and rinsed
2 cups kale leaves, shredded


  1. To make scones, preheat oven to 200˚C. Line tray with baking paper. Sift flour into a bowl. Season to taste. With fingertips, rub in butter to form fine crumbs. Make a well in centre and add buttermilk, chilli and pesto.
  2. Use a table knife to stir into a soft, sticky dough, then knead into a smooth ball on a lightly floured surface. Press out to 3cm thick circle. Cut in quarters. Slice each quarter in half to makes 8 triangles and arrange on tray.
  3. Brush with extra buttermilk. Sprinkle with sea salt flakes. Bake for 20-25 minutes, or until golden.
  4. To make minestrone, heat oil in a stockpot. Add chorizo. Cook, stirring for 2 minutes. Add onion, leek, garlic, fennel, thyme and celery. Cook, stirring, for 5 minutes.
  5. Add wine and reduce by half. Add stock, then bring to the boil. Reduce to simmer for 10 minutes. Add broccolini, sprouts and beans. Simmer for 5 minutes or until vegetables are tender. Stir in kale.
  6. Serve warm with scones and top with extra pesto.


+ Smart Tip: To make a vegetarian version of this minestrone just leave out the chorizo and use vegetable stock.


Looking for more mid-week inspiration? Try our Casareccia with Cauliflower, Cherry Tomatoes & Saffron Recipe. 

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney