Harvest Minestrone With Herb Lemon Pesto Recipe

Name: Harvest Minestrone With Herb Lemon Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 1 cup Dried Beans (see headnote); 2 ounces pancetta, cubed small; olive oil; 1 large yellow onion, diced; 2 stalks celery, diced; 4 carrots, 2 diced and 2 sliced into thin rounds; 3 garlic cloves, minced; 3 ounces Parmigiano-Reggiano Rinds; 7-8 cups chicken stock; 1 tablespoon New Mexico Chile Powder (Rancho Gordo's is great); 6 ounces green beans, cut into bite size pieces; 1 large or 2 small zuchinni, bite size cubes; 1 large or 2 small summer squash, bite size cubes; 5 ounces baby spinach; juice of 1/2 lemon (reserve zest of the whole lemon for the pesto); salt & pepper; Lemon Herb Pesto; 2 cups loosely packed herbs, equal amounts of chives, thai basil, parsley and a small amount of tarragon and mint. This is very adjustable for whatever you have in the garden or fridge.; 1/3 cup toasted pine nuts; zest of one lemon; 1 ounce parmesan cheese; 3-4 tablespoons olive oil; salt

Servings: persons

Soup
1 cup Dried Beans (see headnote)
2 ounces pancetta, cubed small
olive oil
1 large yellow onion, diced
2 stalks celery, diced
4 carrots, 2 diced and 2 sliced into thin rounds
3 garlic cloves, minced
3 ounces Parmigiano-Reggiano Rinds
7-8 cups chicken stock
1 tablespoon New Mexico Chile Powder (Rancho Gordo's is great)
6 ounces green beans, cut into bite size pieces
1 large or 2 small zuchinni, bite size cubes
1 large or 2 small summer squash, bite size cubes
5 ounces baby spinach
juice of 1/2 lemon (reserve zest of the whole lemon for the pesto)
salt & pepper
Lemon Herb Pesto
2 cups loosely packed herbs, equal amounts of chives, thai basil, parsley and a small amount of tarragon and mint. This is very adjustable for whatever you have in the garden or fridge.
1/3 cup toasted pine nuts
zest of one lemon
1 ounce parmesan cheese
3-4 tablespoons olive oil
salt

1
Rinse the beans and pick out debris. Soak the beans for 4-6 hours or overnight in filtered water. The beans should be covered by 1-2 inches of water. If you forget, no big deal. The beans will just take a little longer to cook.
2
Saute the pancetta in a little olive oil over medium heat in a large dutch oven or stock pot until crisp. Remove the pancetta with a slotted soup and set aside.
3
Turn the heat up to medium high and add the onions, celery, diced carrot, and garlic to the pancetta drippings. Saute approximately 8-10 minutes until soft.
4
Drain the beans, reserving the liquid. Add enough chicken stock to the bean liquid so you have 8 cups of liquid. Add the combined liquid, beans, parmesan rinds, and chili powder to the pot. The chile powder adds a beautiful color and a light background flavor.
5
Bring to a boil and hard boil for five minutes. Reduce the heat to low and simmer until the beans they are just about cooked through and soft. It took me about 2 hours but it really depends upon your beans. If your liquid is evaropating too fast or you prefer a more brothy soup, add more stock or partially cover the pot.
6
Add salt to taste (I used 1 TB but it depends upon the salt content of your stock), the carrot coins and simmer for 10 minutes. Then add the green beans, zucchini, and squash and simmer until cooked through, 5-10 minutes.
7
Turn the heat to low and add the spinach and lemon juice. Cover until the spinach is just wilted. Season to taste with salt and lots of pepper.
8
Serve topped with a dollop of the pesto and a sprinkling of the pancetta bits if your piggly wiggly husband hasn't already sneaked all the pancetta bits when you weren't looking!
9
Pulse all the ingredients in a food processor until coarsely blended. Start with 3 TB olive and add more if need to combine. Season to taste with salt

1459

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Soup, 1 cup Dried Beans (see headnote), 2 ounces pancetta, cubed small, olive oil, and more.

Yes, Harvest Minestrone With Herb Lemon Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harvest Minestrone With Herb Lemon Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions