Pesto Minestrone With Parmesan Crisps Recipe

Name: Pesto Minestrone With Parmesan Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Parmesan cheese coarsely grated, 1 oz reserved; 2 tablespoons olive oil; 2 onions medium, chopped; 2 cloves garlic minced; 15 ounces chopped tomatoes; 4 medium potatoes cut into 1 inch cubes; 1 cauliflower small, broken into florets; 3 1/2 ounces rice; 13 1/2 ounces borlotti beans rinsed, drained; 2 medium zucchini sliced; 5 1/4 ounces green beans chopped; 1/3 cup pine nuts toasted; 1 bunch fresh basil leaves picked; 2/3 cup extra virgin olive oil

Servings: persons

8 ounces Parmesan cheese coarsely grated, 1 oz reserved
2 tablespoons olive oil
2 onions medium, chopped
2 cloves garlic minced
15 ounces chopped tomatoes
4 medium potatoes cut into 1 inch cubes
1 cauliflower small, broken into florets
3 1/2 ounces rice
13 1/2 ounces borlotti beans rinsed, drained
2 medium zucchini sliced
5 1/4 ounces green beans chopped
1/3 cup pine nuts toasted
1 bunch fresh basil leaves picked
2/3 cup extra virgin olive oil

1
Preheat oven to 400u00b0F. Line a baking tray with parchment paper. Place 2 tsp cheese in a pile on prepared tray. Flatten. Repeat with remaining cheese, placing piles 1 inch apart. Bake for about 4 mins. Let cool on trays.
2
For the minestrone, heat oil in a large, heavy-bottomed stockpot. Add onions and 1 clove garlic. Cook, stirring, until soft. Add tomatoes and cook for 5 mins. Add potatoes, cauliflower and 8 cups water. Bring to a boil, add rice and simmer for 10 mins. Add beans, zucchini and green beans. Return to a boil and simmer for 10 mins, until rice and vegetables are tender. Season.
3
For the pesto, blend or process remaining garlic, pine nuts, basil, reserved cheese and oil until smooth. Season.
4
Top minestrone with pesto. Serve with Parmesan crisps.

1143

kcal

Calories

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 14 ingredients. The key ingredients include: 8 ounces Parmesan cheese coarsely grated, 1 oz reserved, 2 tablespoons olive oil, 2 onions medium, chopped, 2 cloves garlic minced, and more.

Yes, Pesto Minestrone With Parmesan Crisps 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!

Pesto Minestrone With Parmesan Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions