The soup is incredibly easy to make, and you can use whatever vegetables you have on hand, making it an excellent way to use up any leftovers. Here is a recipe for pesto minestrone that you can try at home.
Ingredients:
1 tablespoon of olive oil
1 onion, diced
2 celery stalks, sliced
2 carrots, peeled and sliced
4 cloves of garlic, minced
1 can of cannellini beans, rinsed and drained
1 can of diced tomatoes
1 teaspoon of dried basil
4 cups of vegetable broth
1 cup of small pasta shells
1/2 cup of prepared basil pesto
Salt and pepper to taste
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion, celery, and carrot and sauté until the vegetables are soft and translucent.
3. Add minced garlic and cook for another minute.
4. Add the can of cannellini beans and diced tomatoes, along with their juices.
5. Stir in the dried basil and vegetable broth.
6. Bring the mixture to a boil and then reduce heat to low.
7. Simmer the soup for 15 minutes, or until the vegetables are tender.
8. Add in the small pasta shells and cook until they are al dente.
9. Stir in the prepared basil pesto and cook for another few minutes, until the pesto is heated through.
10. Season the soup with salt and pepper to taste.
11. Serve hot, with crusty bread or garlic bread on the side.
This recipe serves four to six people, and it’s a great dish to make ahead of time and reheat later. You can store the leftover soup in the fridge for up to three days, or freeze it for up to six months.
Pesto minestrone is not only delicious, but it’s also a nutritious meal. The soup is packed with vitamins, minerals, and antioxidants from the vegetables, and the cannellini beans provide a good source of protein and fiber. Adding pesto to the soup also increases the nutritional value as it contains healthy fats from the olive oil, pine nuts, and parmesan cheese.
In conclusion, if you’re looking for a healthy, comforting, and easy-to-make meal, try making pesto minestrone. The soup is a perfect way to use up leftover vegetables and can be customized to your tastes. It’s also a great dish to make ahead of time for a quick and easy weeknight dinner. So, put on an apron, grab your ladle, and get cooking. Bon Appetit!