Ingredients: |
Ingredients: For Soup:
2 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
½ tsp. salt
½ tsp. pepper
¾ cup carrots, diced
⅓ cup celery, diced
1 rind parmesan cheese
2 14-oz. cans butter beans, drained and rinsed (or similar beans to your preference)
2 14-oz. cans fire-roasted diced tomatoes
4 to 5 cups low-sodium vegetable stock
½ tsp. dried basil
½ tsp. dried oregano
1 cup ditalini pasta (or other pasta to your preference) [optional]
6 cups fresh baby spinach
Shaved parmesan, for garnish
For Pesto:
2 cups kale leaves, torn from stems
½ cup basil leaves, torn
¼ cup parsley, torn
1 clove garlic
⅓ cup cheese, finely grated (parmesan or Romano)
3 Tbsp. pistachios
pinch of salt and pepper
⅓ to ½ cup olive oil
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Directions: |
Directions:For Soup:
Heat a large pot over medium-low heat and add olive oil. Add onions and garlic with salt and pepper, and stir. Cook until the onions are translucent, about 5 to 6 minutes. Add in the carrots and celery and continue cooking for 5 more minutes. Add in the parmesan rind, beans, tomatoes, stock, basil, and oregano. Stir and bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes. After 20 minutes, add in the pasta (optional). Cook for 10 to 12 minutes, stirring occasionally until pasta is cooked through. Toss in the fresh spinach. Serve the soup with drizzles of kale pesto on top along with freshly shaved cheese.
For Pesto:
Place the kale, herbs, garlic, cheese, pistachios, salt, and pepper in a food processor. Pulse until combined and small pieces remain. Stream in the olive oil with the food processor running until the mixture comes together. [Tip: Add more olive oil if you prefer a thinner pesto.] |
This recipe for Fire-Roasted Minestrone with Pesto is from