Minestrone with Pesto recipe

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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.

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