Summer Minestrone with Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic. Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
6 cups low-salt chicken broth |
2 carrots, peeled, cut into 1/2-inch-thick rounds |
2 celery stalks, cut into 1/2-inch pieces |
4 small red-skinned potatoes, quartered |
1/2 pound green beans, trimmed, cut into 1-inch pieces |
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces |
1 15-ounce can cannellini (white kidney beans), drained |
2 tomatoes, peeled, crushed |
2 cups fresh spinach leaves, chopped |
6 tablespoons classic pesto |
freshly grated parmesan cheese |
Directions:
1. Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.
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