Minestrone with Pesto Soup
This healthy minestrone with pesto soup recipe is a hodgepodge of veggies with a can of white beans that will go a long way in making sure your diet is not lacking in its necessary greenery. Vary the specific vegetables depending on what's in your fridge and what looks good in the market, but be sure to finish with a spoonful of jarred pesto, which helps tie the whole bowl together.
Ingredients:
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz Yukon gold or red potatoes, cubed
- 2 medium carrots, peeled and chopped
- 1 medium zucchini, chopped
- 8 oz green beans, ends trimmed, halved
- Salt and black pepper to taste
- 1 can (14 oz) diced tomatoes
- 8 cups low-sodium chicken stock (or a mixture of stock and water)
- ½ tsp dried thyme
- ½ (14–16 oz) can of white beans (aka cannellini), drained
- Pesto
- Parmesan for grating
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until the onion is translucent about 3 minutes.
- Stir in the potatoes, carrots, zucchini, and green beans.
- Season with a bit of salt and cook, stirring for 3 to 4 minutes to release the vegetables' aromas.
- Add the tomatoes, stock, and thyme, and turn the heat down to low.
- Season with salt (if still needed) and pepper to taste.
- Simmer for at least 15 minutes, and up to 45.
- Before serving, stir in the white beans and heat through.
- Serve with a dollop of pesto and a bit of grated Parmesan.
