Vegetable Minestrone With Pesto Recipe

Name: Vegetable Minestrone With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 large onion, chopped (about 1 cup); 1 large stalk celery, chopped (about 1/2 cup); 1 large carrot, chopped (about 1/2 cup); 1 small leek, white and pale green parts only, washed and chopped (about 1/2 cup); 1 large russet potato, peeled and diced (about 1 cup); 1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped; 1/2 cup fava beans (freshly shelled, or soaked if dry); 1 cup canned crushed plum tomatoes, with their juices; 1 medium zucchini, trimmed and chopped (about 1 1/2 cups); 1/2 cup fresh green beans, cut into 1-inch-long pieces; 1/2 cup shelled fresh or frozen peas; 1 cup loosely packed chopped fresh spinach (or any fresh greens with stems removed if necessary); One roughly 2-inch-square Parmigiano-Reggiano rind, rinsed; Salt and freshly ground black pepper; 1/4 cup

Servings: persons

1/2 cup olive oil
1/2 large onion, chopped (about 1 cup)
1 large stalk celery, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1 small leek, white and pale green parts only, washed and chopped (about 1/2 cup)
1 large russet potato, peeled and diced (about 1 cup)
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped
1/2 cup fava beans (freshly shelled, or soaked if dry)
1 cup canned crushed plum tomatoes, with their juices
1 medium zucchini, trimmed and chopped (about 1 1/2 cups)
1/2 cup fresh green beans, cut into 1-inch-long pieces
1/2 cup shelled fresh or frozen peas
1 cup loosely packed chopped fresh spinach (or any fresh greens with stems removed if necessary)
One roughly 2-inch-square Parmigiano-Reggiano rind, rinsed
Salt and freshly ground black pepper
1/4 cup

1
1. In a medium saucepan over moderate heat, warm the oil. Add the onion, celery, carrot, leek, potato, and parsley, and saute, stirring frequently, until the vegetables are soft, about 5 minutes.
2
2. Add the fava beans, tomatoes, zucchini, and 2 quarts of water to the pot. Bring the soup to a boil, then add the green beans, peas, spinach, and the Parmigiano-Reggiano rind. Reduce the heat to moderately low, season to taste with salt and pepper, and simmer until the beans and potatoes are fully cooked and tender, about 20 minutes.
3
3. Remove and discard the Parmigiano-Reggiano rind. Divide the soup among heated soup bowls and top with the pesto. Note: You may cool, cover, and refrigerate the soup up to 3 days or freeze it for up to 2 months.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 large onion, chopped (about 1 cup), 1 large stalk celery, chopped (about 1/2 cup), 1 large carrot, chopped (about 1/2 cup), and more.

Yes, Vegetable Minestrone With 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.

Vegetable Minestrone With Pesto

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