Minestrone with Pesto

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.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 321 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.