Sardines & Chocolat

Fresh minestrone soup, made with mixed vegetables, white cannelini beans and pasta shells, topped with fresh pesto, basil oil and a sprig of fresh basil. Served with seeded brown bread.

Ingredients:

• 2 medium carrots, chopped,
• 2 celery ribs, chopped
• 1 large sweet onion, chopped
• 4 garlic cloves, minced
• 1 tsp fresh thyme
• 1 T olive oil
• 2 – 32oz containers vegetable broth
• 2 plum tomatoes, seeded and chopped
• 1 medium zucchini, chopped
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 (15oz) can cannelini beans, drained and rinsed
• 1/2 c mini shell pasta
• La Favorita Pesto Genovese

Directions:

1. Saute carrots, celery, onion, garlic, and thyme in hot oil in a Dutch oven over medium-high heat for 8 to 10 minutes, or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, about 10 minutes.
2. Stir in beans and pasta and cook, stirring occasionally, until pasta is tender. Ladle into bowls and top with La Favorita Pesto Genovese.

Recipe from My Recipes