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Minestrone with Pesto

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  • Total Time: 2 hours
  • Yield: Serves 6-8 1x

Ingredients

Units Scale
  • 1/4 cup olive oil
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 cups chopped onion
  • 3 Yukon Gold potatoes, peeled and chopped
  • 3 zucchini, chopped
  • 4 cups low-sodium chicken stock
  • 4 cups hot water
  • 1 cup canned whole tomatoes, chopped
  • 2 or 3 Parmesano Reggiano rinds
  • Salt and pepper
  • 1 1/2 cups Ditaloni pasta (or other small tube-shaped pasta)
  • 1 cup Pesto (Homemade or good quality store-bought)
  • Freshly grated Parmigiano-Reggiano, for serving

Instructions

  1. In a large heavy-bottomed Dutch Oven or soup pot, heat the olive oil over medium heat.
  2. Add carrots, celery, and onions to the oil, cooking until tender, about 10 minutes.
  3. Add potatoes and zucchini to the pot, cooking until lightly golden, about 10 more minutes.
  4. Add enough broth and water to cover the vegetables by at least an inch. Add chopped canned tomatoes to the pot. Toss in Parmigiano-Reggiano rinds. Bring to a simmer.
  5. Simmer, stirring occasionally, until vegetables are tender, about 1 hour. Add additional broth or water as needed to keep vegetables covered.
  6. Remove Parmigiano-Reggiano rinds from the pot and discard.
  7. Add 2-3 tablespoons Pesto and the pasta to the pot. Continue simmering until pasta is cooked to al dente, about 10-12 minutes.
  8. Taste and adjust seasonings as needed.
  9. Serve immediately with freshly grated Parmigiano-Reggiano, and a dollop of Pesto on each bowl of soup.

Find it online: https://kitchenjoyblog.com/minestrone-with-pesto/