Minestrone Soup with Pesto Drizzle

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 28-ounce can crushed tomatoes
• 4 cups vegetable broth
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 cup diced zucchini
• 1 cup diced green beans
• 1/2 cup small pasta shells
• 2 cups spinach, roughly chopped
• Salt and pepper to taste
• 1/2 cup basil pesto

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add crushed tomatoes and vegetable broth; bring to a boil.
4. 4 Stir in kidney beans, cannellini beans, zucchini, and green beans. Reduce heat and simmer for 20 minutes.
5. 5 Add pasta shells and cook according to package instructions, usually about 8-10 minutes.
6. 6 Stir in spinach until wilted.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot with a generous drizzle of basil pesto over each bowl.

Equipment

• Large pot

Variations

• Add a splash of lemon juice for a zesty twist.

Substitutions

• Substitute zucchini with diced potatoes for a thicker soup.

Pairings

• Crusty Italian bread
• A simple green salad

Nutrition

Tips

• For a richer flavor, sauté the vegetables until they're nicely browned.
• Use homemade or store-bought pesto for convenience.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread and a sprinkle of Parmesan for a delightful meal.

FAQ