Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

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Recipe Summary

prep:
30 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

You can use hot water instead of vegetable broth or a combination of both.

You can use 1/4 teaspoon dried thyme instead of fresh, if you'd like.

You can use frozen peas instead of fresh, if you'd like. If using frozen, add with tomatoes instead of zucchini.

Nutrition Facts

321 calories; protein 10.6g; carbohydrates 44.6g; fat 11.9g; cholesterol 3.2mg; sodium 813.7mg. Full Nutrition
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