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Italian Rainbow Vegetable Minestrone with Pesto
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup small pasta
  • 2 cups fresh spinach
  • 1/4 cup pesto
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Add the carrots, red bell pepper, and zucchini. Stir and cook for about five minutes until the vegetables start to soften.
  • Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  • Add the cannellini beans and small pasta. Cook for 10 minutes, stirring now and then, until the pasta is tender.
  • Stir in the spinach and cook for two more minutes until it wilts. Season with salt and black pepper.
  • Ladle the soup into bowls and top each serving with a spoonful of pesto.

Notes

Add the pesto right before serving so its fresh flavor stays bright. If the soup thickens after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife