Minestrone Al Pesto Recipes

A VEGGIE-PACKED MINESTRONE WITH PESTO SOUP RECIPE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Stir in the potatoes, carrots, zucchini, and green beans. Season with a bit of salt and cook, stirring for 3 to 4 minutes to release the vegetables' aromas. Add the tomatoes, stock, and thyme and turn the heat down to low. Season with salt (if still needed) and pepper to taste. Simmer for at least 15 minutes, and up to 45. Before serving, stir in the white beans and heat through. Serve with a dollop of pesto and bit of grated Parmesan.

SLOW-COOKER PESTO MINESTRONE

Steps:

• Toss the carrots, leeks, potatoes and fennel with the olive oil in a 6- to 8-quart slow cooker. Add 5 cups water, the tomatoes, parmesan rind, 2 tablespoons pesto, 1/2 teaspoon salt and a few grinds of pepper. Cover and cook on high until the vegetables are tender, 7 to 8 hours.
• Uncover and stir in the beans and ditalini. Cover and continue cooking on high until the pasta is al dente, about 15 minutes. Remove the parmesan rind. Stir in the remaining 1 tablespoon pesto and season with salt and pepper. Top each serving with more pesto, the parmesan and fennel fronds. Serve with the focaccia.

SUMMER MINESTRONE WITH PESTO

Steps:

• Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

MINESTRONE ALLA GENOVESE (WITH PESTO)

Steps:

• In a large saucepan, heat oil.
• Saute onion and garlic 2-3 minutes.
• Add cabbage, celery, and carrots. Saute 5 minutes.
• Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
• Add zucchini, beans, and salami; cook 15 minutes.
• Add pasta; cook until al dente.
• Add salt and pepper.
• Stir in pesto sauce just before serving.
• Serve in large bowls with grated cheese.

PESTO MINESTRONE

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the tortellini, zucchini and pesto. Simmer, uncovered, 6-8 minutes longer or until pasta and vegetables are tender.

SHELLFISH MINESTRONE WITH BASIL PESTO

Steps:

• Make the basil pesto: Put basil, parsley and 2 chopped garlic cloves in a blender. Season lightly with salt and pepper. Add 1/2 cup olive oil and purée on high speed, scraping down sides as necessary. Pour into a small serving bowl, cover tightly and set aside.
• Make the soup: Put 2 tablespoons olive oil in a large heavy pot over medium heat. Add onion, celery and carrot, season generously with salt and pepper and stir to coat. Cook for about 2 minutes, until softened. Add red pepper, saffron, 8 cloves minced garlic, bay leaf and thyme and let sizzle, then add tomato and simmer a few minutes more.
• Stir in cannellini beans. Add clams, in one layer if possible, and 1 cup water. Turn heat to high and put on lid. Keep at a rapid simmer until all clams have opened, about 5 minutes. (If desired, remove clams, shuck them and return shucked clams to pot.) Add fish stock and bring to a simmer. Taste broth and adjust seasoning.
• Just before serving, add squid, peas and fava beans, if desired, and simmer for 2 minutes. Ladle into shallow soup bowls and stir 2 teaspoons basil purée into each.

MINESTRONE AL PESTO

Steps:

• Directions:.
• Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.
• Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately. Makes 6 servings.