Simple Way to Make Homemade Italian Minestrone Soup with Pesto

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, italian minestrone soup with pesto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

When ready to serve the soup, combine the basil and pine nuts with a pinch of salt in a food processor. Just before serving, swirl the pesto into the soup, and serve with a sprinkling of grated cheese. Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added.

Italian Minestrone Soup with Pesto is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Italian Minestrone Soup with Pesto is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook italian minestrone soup with pesto using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Italian Minestrone Soup with Pesto:

1. Take Base Veggies – Onion, garlic, carrots, celery, cabbage slaw (or
2. Take can Other Veggies – Sweet Potato, yellow potatoes, zucchini. You
3. Prepare Seasonings – Kosher salt, freshly ground black pepper, Italian S
4. Prepare Tomatoes – Diced (fire-roasted) tomatoes and tomato paste
5. Prepare Broth – Lower-sodium chicken broth
6. Make ready Pesto
7. Prepare Pasta
8. Make ready Parmesan

DeLallo Minestrone alla Genovese - Vegetable Soup with Pesto There are hundreds of ways to prepare minestrone in Italy—this is a simple, Genovese version. Adapt it to the season and your own tastes, adding any vegetable you wish, and create a hearty, cold-weather soup. Heat olive oil in heavy large pot over medium heat. Increase heat to high and bring soup to boil.

Instructions to make Italian Minestrone Soup with Pesto:

1. 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.
2. 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.
3. Add pasta. When potatoes are just tender, add pasta, and continue to cook until the pasta is al dente.
4. 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!

Heat olive oil in heavy large pot over medium heat. Increase heat to high and bring soup to boil. I always thought Minestrone soup was kind of boring, but then I added Italian sausage. This soup is PACKED and I love it! And tons of veggies so you feel super healthy.

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