Homemade Minestrone with Fresh Pesto

Homemade Minestrone with Fresh Pesto

(10-12 servings)

Total Cooking Time: 1 hr

With the weather taking a change from bad to worse, I just wanted to cook a big batch of wonderful.  I have been yearning for a soup packed full of vegetables, protein, and flavor…minestrone.  Damn the snow-I’ll be seeing my way through this storm with a big bowl of steaming soup.


2 tablespoons olive oil

1 medium yellow onion, small dice (2 cups)

3 celery stalks (1 cup), small dice

2 carrots (1 cup), small dice

salt and freshly ground pepper

1 large zucchini (2 cups), small dice

1 can San Marzano diced tomatoes (28 ounces)

2 large plum tomatoes (2 cups), medium dice

1 tablespoon dried rosemary

2 teaspoons dried basil

2 teaspoons dried oregano

2 cartons chicken stock (32 ounces each)

4 cloves garlic, pressed

1 can red kidney beans (15.5 ounces), (strained and rinsed)

1 can navy beans (15.5 ounces), (strained and rinsed)

1 can french style sliced green beans no salt added (14.5 ounces), (strained and rinsed)

2 cups ditali pasta (cooked according to package instructions)–or you could use penne

1/2 cup minced fresh parsley

1 cup grated/shaved Parmesan

1/2 cup fresh pesto (see recipe below)

In a large stock pot over medium-high heat, add olive oil, onions, celery, and carrots.  Cook 8-10 minutes until slightly browned.  Season with salt and pepper and then add in zucchini and cook for another 3-4 minutes.  Add canned and fresh tomatoes, rosemary, basil, thyme, and oregano and cook for an additional 8-10 minutes.

Add chicken stock and garlic and cook another 10-12 minutes.  Add kidney beans, navy beans, and green beans and finish cooking 15 minutes. Meanwhile, assemble pesto:

Fresh Pesto

1 1/2 cup fresh basil leaves

5 tablespoons olive oil

4 tablespoons grated Parmesan

salt and freshly ground pepper

Puree ingredients in a Cuisinart until fully immersed.  Serve with minestrone

TO FINISH YOUR AMAZING MINESTRONE: add in cooked pasta, season to taste with salt and pepper, and serve with fresh minced parsley, a spoonful of pesto, and a sprinkling of Parmesan.  Enjoy homemade minestrone soup with fresh pesto!

 

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4 thoughts on “Homemade Minestrone with Fresh Pesto

  1. Pingback: Lentil Soup « Cooking with Aurora

  2. Pingback: Homemade Tomato Soup with Grilled Cheese « Cooking with Aurora

  3. Pingback: Homemade Tomato Soup with Grilled Cheese « Cooking with Aurora

  4. Pingback: Shredded Pesto Chicken Linguini « Cooking with Aurora

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