Minestrone with Pesto recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Ingredients

3 tablespoons olive oil
1 leek, sliced
1 large onion, finely chopped
2 carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and diced
6 ¼ cups hot vegetable broth
1 bay leaf
1 sprig fresh thyme
salt and freshly ground black pepper to taste
2 zucchini, finely chopped, or more to taste
¾ cup fresh peas
3 medium tomatoes, peeled and finely chopped
2 cups cannellini beans, drained and rinsed
3 tablespoons pesto sauce
1 tablespoon freshly grated Parmesan cheese, or to taste

Nutrition Info

321.3 calories
carbohydrate: 44.6 g
cholesterol: 3.2 mg
fat: 11.9 g
fiber: 10.2 g
protein: 10.6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 813.7 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic, cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.

  2. Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme, season with salt and pepper. Bring to a boil, reduce heat and let simmer for 10 to 12 minutes.

  3. Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.

  4. Uncover the pot and stir in beans. Let simmer for 10 minutes, stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

Do you like the recipe? Share this tasty recipe!