Minestrone with Pesto recipe
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Ingredients
- 3 tablespoons olive oil 1 leek, sliced 1 large onion, finely chopped 2 carrots, finely chopped 1 celery rib, finely chopped 2 cloves garlic, finely chopped 2 potatoes, peeled and diced 6 ¼ cups hot vegetable broth 1 bay leaf 1 sprig fresh thyme salt and freshly ground black pepper to taste 2 zucchini, finely chopped, or more to taste ¾ cup fresh peas 3 medium tomatoes, peeled and finely chopped 2 cups cannellini beans, drained and rinsed 3 tablespoons pesto sauce 1 tablespoon freshly grated Parmesan cheese, or to taste
Nutrition Info
- 321.3 caloriescarbohydrate: 44.6 gcholesterol: 3.2 mgfat: 11.9 gfiber: 10.2 gprotein: 10.6 gsaturatedFat: 2.1 gservingSize: -sodium: 813.7 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Minestrone with Pesto
Directions
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Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic, cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme, season with salt and pepper. Bring to a boil, reduce heat and let simmer for 10 to 12 minutes.
Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
Uncover the pot and stir in beans. Let simmer for 10 minutes, stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.