Basil Pesto Minestrone

When basil pesto minestrone soup comes together, it is warm and comforting. A bowl of soup might be the best illustration of how winter has arrived in a blink of an eye. It’s a welcome return to the stovetop, where a simmer can be relished together with its fragrant companions, corn, lentils, and spinach.

My Jewish mom cooks minestrone like an Italian grandmother! Her recipe includes delicious basil pesto and freshly grated Parmesan. Since I’m throwing my first dinner party at my new apartment, I thought this would be a great make-ahead meal! Let’s see if my friends agree. Stay tuned tomorrow evening…

Basil Pesto Minestrone

Ingredients:

1 large carrot
2 stalks celery
1 medium zucchini
1 medium yellow “summer” squash
1 large Spanish onion
1 rustic potato
2 tablespoons olive oil
2 leeks, thoroughly washed, chooped
3 cloves garlic, finely chopped
2 teaspoons sea salt
3 teaspoons chopped fresh oregano (or 1 teaspoon dried)
3 teaspoons chopped fresh thyme (or 1 teaspoon dried)
1 bay leaf
2 Quarts vegetable stock or water
1 can (930 ounces) diced tomatoes
2 cups cooked pasta (small shape, example Ditalini)
1 can (14 ounces) red kidney beans
freshly ground black pepper
1 cup freshly grated Parmesan
basil leaves for garnish (optional)
crustry bread for dipping (optional, but totally excellent)

1 Cup Basil Pesto (from scratch or store bought)

From Scratch:
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic, minced
1/2 handful of pistachio nuts
1/2 handful of pine nuts
3/4 cup grated Parmesan
2 tablespoons of extra-virgin olive oil
Just add it all to the food processor and blend

Directions:

Cut celery, carrot, potato, zucchini, yellow squash and onion into 1/4 inch pieces.

In a large soup pot over medium heat, stir the olive oil for 1 minute. Add all diced vegetables, as well as the leeks, garlic, salt, oregano, thyme, and bay leaf. Cook 10-15 minutes until the onions turn translucent.

Add the vegetable stock and tomatoes, Bring to a full Boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta and pesto. Serve warm with Parmesan and crusty passed at the table.

Ingredients
  

  • 1 large carrot
  • 2 stalks celery
  • 1 medium zucchini
  • 1 medium yellow “summer” squash
  • 1 large Spanish onion
  • 1 rustic potato
  • 2 tablespoons olive oil
  • 2 leeks thoroughly washed, chooped
  • 3 cloves garlic finely chopped
  • 2 teaspoons sea salt
  • 3 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 3 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 1 bay leaf
  • 2 Quarts vegetable stock or water
  • 1 can 930 ounces diced tomatoes
  • 2 cups cooked pasta small shape, example Ditalini
  • 1 can 14 ounces red kidney beans
  • freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • basil leaves for garnish optional
  • crustry bread for dipping optional, but totally excellent

Instructions
 

  • Cut celery, carrot, potato, zucchini, yellow squash and onion into 1/4 inch pieces.
  • In a large soup pot over medium heat, stir the olive oil for 1 minute. Add all diced vegetables, as well as the leeks, garlic, salt, oregano, thyme, and bay leaf. Cook 10-15 minutes until the onions turn translucent.
  • Add the vegetable stock and tomatoes, Bring to a full Boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta and pesto. Serve warm with Parmesan and crusty passed at the table.

Leave a Comment

Recipe Rating