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:
- 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.
- 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
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