Recipe: Italian Minestrone Soup With Pesto

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Today's special is the italian minestrone soup with pesto. This enjoyable recipe is easy and quick to prepare.

All you need are 8 ingredients and the eagerness to follow 4 easy steps.

• Base Veggies – Onion, garlic, carrots, celery, cabbage slaw (or
• can Other Veggies – Sweet Potato, yellow potatoes, zucchini. You
• Seasonings – Kosher salt, freshly ground black pepper, Italian S
• Tomatoes – Diced (fire-roasted) tomatoes and tomato paste
• Broth – Lower-sodium chicken broth
• Pesto
• Pasta
• Parmesan

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "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!

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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