Vegetable Minestrone with Pesto Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup uncooked small pasta
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and black pepper, to taste
• 1/4 cup pesto

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the carrots, celery, and zucchini and cook until vegetables are tender, about 10 minutes.
3. Add the can of diced tomatoes and vegetable broth. Bring the soup to a boil and then reduce heat to low and let simmer for 30 minutes.
4. Stir in the uncooked pasta and cannellini beans and cook for an additional 15 minutes or until the pasta is tender.
5. Season with salt and black pepper to taste.
6. Ladle soup into bowls and top each bowl with 1 tablespoon pesto.

Verdict

This vegetable minestrone with pesto is a delicious and healthy soup that is perfect for a chilly day. It is packed with vegetables, beans, and pasta, and is topped with a flavorful pesto. This recipe is also vegan and gluten-free.

Serving Suggestions

Serve hot with crusty bread and grated Parmesan cheese on top. It can be refrigerated for up to 3 days or frozen for up to 3 months.