Easiest Way to Cook Perfect Italian Minestrone Soup with Pesto

Italian Minestrone Soup with Pesto. When ready to serve the soup, combine the basil and pine nuts with a pinch of salt in a food processor. Just before serving, swirl the pesto into the soup, and serve with a sprinkling of grated cheese. Italian Minestrone Soup with Pesto combines lots of veggies, white beans, and orecchiette pasta with a bold tomato broth and a touch of pesto.

Classic Italian Minestrone Soup with Pesto Every family in Italy makes its own variation of minestrone, which means literally "big soup," from the word "minestra." One may insist on using spinach, while another may argue for leeks and swiss chard. Minestrone with pesto alla Genovese is a dish that fuses a refreshing blend of fresh vegetables and legumes with Ligurian pesto sauce - made without the pine nuts in this case. The recipe is rather simple, finishing the minestrone soup with a dollop of basil. You can cook Italian Minestrone Soup with Pesto using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Italian Minestrone Soup with Pesto

1. You need of Base Veggies – Onion, garlic, carrots, celery, cabbage slaw (or.
2. Prepare can of Other Veggies – Sweet Potato, yellow potatoes, zucchini. You.
3. Prepare of Seasonings – Kosher salt, freshly ground black pepper, Italian S.
4. It's of Tomatoes – Diced (fire-roasted) tomatoes and tomato paste.
5. You need of Broth – Lower-sodium chicken broth.
6. It's of Pesto.
7. Prepare of Pasta.
8. You need of Parmesan.

The history of minestrone with pesto Pesto Minestrone is my updated version of the beloved classic Italian soup. Cannellini beans (white kidney beans), baby kale mix and a swirl of pesto give this Pesto Minestrone a new twist! Check out this trending Swirls of Flavor recipe video! Heat olive oil in heavy large pot over medium heat.

Italian Minestrone Soup with Pesto instructions

1. Sauté veggies. In a medium to large stock pot, heat olive oil over medium-high heat. Add all the veggies (except the spinach) to the pot – the onion, carrots, celery, garlic, cabbage mix, sweet potatoes, yellow potatoes, and zucchini. Add seasonings – salt, pepper, Italian seasoning, and onion powder – and stir. Cook for 7-8 minutes, or until veggies become fragrant and start to soften..
2. Add broth ingredients. Then add the diced tomatoes, tomato pasta, chicken broth, white beans, parmesan rind, and bay leaves. Bring to a bubbling simmer, and cook until the potatoes are fork tender, approximately 20-30 minutes. You may want to add additional salt and pepper here as well..
3. Add pasta. When potatoes are just tender, add pasta, and continue to cook until the pasta is al dente..
4. Serve. To serve, add some freshly grated parmesan cheese to individual bowls of soup, along with a dollop of pesto sauce (if desired). Enjoy with some crusty bread!.

Increase heat to high and bring soup to boil. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Add the tortellini, zucchini and pesto. Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.