Summer Minestrone with Pesto

4.5(46)

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic.

by Epicurious·published 2004-08-20

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Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (13)

serves

3 tablespoons olive oilolive-oil
1 medium onion, choppedonion
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick roundscarrot
2 celery stalks, cut into 1/2-inch piecescelery
4 small red-skinned potatoes, quarteredpotato
1/2 pound green beans, trimmed, cut into 1-inch piecesgreen-beans
3 small zucchini, halved lengthwise, cut into 1/2-inch pieceszucchini
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushedtomato
2 cups fresh spinach leaves, choppedspinach
6 tablespoons Classic Pestopesto
Freshly grated Parmesan cheeseparmesan

Instructions (1 steps)

01Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

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Not rich — missing servings, total time, or calories.