Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, italian minestrone soup with pesto. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Italian Minestrone Soup with Pesto is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Italian Minestrone Soup with Pesto is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook italian minestrone soup with pesto using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Italian Minestrone Soup with Pesto:
- Make ready Base Veggies – Onion, garlic, carrots, celery, cabbage slaw (or
- Prepare can Other Veggies – Sweet Potato, yellow potatoes, zucchini. You
- Make ready Seasonings – Kosher salt, freshly ground black pepper, Italian S
- Prepare Tomatoes – Diced (fire-roasted) tomatoes and tomato paste
- Take Broth – Lower-sodium chicken broth
- Take Pesto
- Prepare Pasta
- Prepare Parmesan
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. Ladle soup into bowls, incorporating beans and vegetables in each and top with pesto and grated cheese, if desired. Pesto Minestrone is my updated version of the beloved classic Italian soup.
Steps to make Italian Minestrone Soup with Pesto:
- 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.
- 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.
- Add pasta. When potatoes are just tender, add pasta, and continue to cook until the pasta is al dente.
- 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!
Ladle soup into bowls, incorporating beans and vegetables in each and top with pesto and grated cheese, if desired. 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! Stir in the water, mixed vegetables, broth, oregano, salt and pepper.
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