Best Pesto Minestrone Recipes

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MINESTRONE WITH PESTO



Minestrone with Pesto image

Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

Provided by Lizz C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h30m

Yield 6

Number Of Ingredients 17

3 tablespoons olive oil
1 leek, sliced
1 large onion, finely chopped
2 carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and diced
6 ¼ cups hot vegetable broth
1 bay leaf
1 sprig fresh thyme
salt and freshly ground black pepper to taste
2 zucchini, finely chopped, or more to taste
¾ cup fresh peas
3 medium tomatoes, peeled and finely chopped
2 cups cannellini beans, drained and rinsed
3 tablespoons pesto sauce
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
  • Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
  • Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
  • Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.6 g, Cholesterol 3.2 mg, Fat 11.9 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 813.7 mg, Sugar 9.7 g

VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO



Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
Salt and pepper
1 (15-ounce) can garbanzo beans (ceci or chick peas)
1 (15-ounce) can white beans, cannellini, drained
6 cups chicken stock, available in paper containers on soup aisle
1 cup small, thin egg noodles for soup, any brand
1 box frozen chopped green beans
4 crusty rolls or 8 slices crusty bread
8 ounces, 1/2 pound, robiola or ricotta cheese
1 cup arugula leaves, loosely packed
8 slices prosciutto di Parma
1 cup basil leaves, packed
1 large clove garlic
2 to 3 tablespoons pine nuts (pignoli)
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil

Steps:

  • Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
  • Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
  • When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
  • Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
  • Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

SUMMER MINESTRONE WITH PESTO



Summer Minestrone with Pesto image

Categories     Soup/Stew     Bean     Cheese     Tomato     Vegetable     Appetizer     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons Classic Pesto
Freshly grated Parmesan cheese

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.

PESTO MINESTRONE



Pesto Minestrone image

Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup chopped onion
2 teaspoons olive oil
1 teaspoon minced garlic
2-1/4 cups water
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) vegetable broth
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
2 cups diced zucchini
2 tablespoons prepared pesto

Steps:

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the 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, 7-9 minutes longer or until pasta and vegetables are tender.

Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 15g protein.

RED WINTER MINESTRONE WITH WINTER GREENS PESTO



Red Winter Minestrone with Winter Greens Pesto image

The thing I like most about this soup is the pesto made from the greens of the beets and turnips, along with the kale. Yep, I'm going tip-to-tail. The soup itself gets its lovely red color from beets. You'll have more pesto than you need for the soup, so serve the leftovers over pasta or freeze for future soups. Serve the minestrone with crusty bread and a salad.

Provided by Oxbow Farm

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h5m

Yield 4

Number Of Ingredients 25

1 bunch beet greens
1 bunch turnip greens
1 bunch kale
⅔ cup extra-virgin olive oil
2 cloves garlic
1 ounce Parmigiano Reggiano cheese, grated
½ teaspoon kosher salt
6 tablespoons extra-virgin olive oil, divided
1 white onion, finely chopped
2 Roma (plum) tomatoes, peeled and grated
4 cloves garlic, minced
1 teaspoon minced fresh rosemary
½ teaspoon kosher salt
1 bay leaf
1 pinch dried chili flakes
1 leek, white and light green parts only, halved lengthwise, cleaned, and cut into 1/2-inch slices
1 carrot, peeled and sliced
½ pound turnips, peeled and cubed
½ pound beets, peeled and cubed
1 cup dry white wine
2 cups cooked cannellini beans
½ cup green beans, cut into 1-inch pieces
5 cups water
¼ cup chopped flat-leaf (Italian) parsley
½ tablespoon fresh lemon juice, or to taste

Steps:

  • Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
  • Remove greens from ice water and squeeze out as much water as possible.
  • Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
  • Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
  • Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
  • Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
  • Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

Nutrition Facts : Calories 916.1 calories, Carbohydrate 65.7 g, Cholesterol 6.2 mg, Fat 61.4 g, Fiber 16.1 g, Protein 20.4 g, SaturatedFat 9.6 g, Sodium 808.1 mg, Sugar 11 g

SUMMER MINESTRONE AL PESTO



Summer Minestrone al Pesto image

Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together in a half an hour or so. If you don't have a vegetable garden, look to the farmers' market for the freshest, sweetest produce. For a warm-weather lunch or supper, the simplicity of this soup is very appealing.

Provided by David Tanis

Categories     dinner, lunch, weekday, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1 large onion, diced, about 1 1/2 cups
Salt and pepper
6 garlic cloves, minced
1 bay leaf
1 tablespoon tomato paste
Pinch of crushed red pepper
Splash of white wine (optional)
2 large very ripe sweet tomatoes, chopped (about 2 cups)
3 or 4 zucchini or summer squash, chopped into roughly 1/2-inch cubes (about 3 cups)
1/2 pound romano beans, ends trimmed and cut into 2-inch lengths (about 2 cups)
2 cups small, dry pasta, such as pennette or orecchiette
1/2 pound small green beans, ends trimmed and cut into 2-inch lengths (about 1 1/2 cups)
2 medium garlic cloves, coarsely chopped
Salt and pepper
2 cups basil leaves, loosely packed, washed and dried
1 cup parsley leaves, loosely packed, washed and dried
3/4 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving

Steps:

  • Set a large, heavy-bottomed soup pot over medium-high heat, and add olive oil. When oil is hot, add onion and season generously with salt and pepper. Cook, stirring frequently, until softened and just beginning to color, 5 or 6 minutes.
  • Add garlic, bay leaf, tomato paste and red pepper. Cook, stirring, for another minute, then add wine, if using, and tomatoes, and bring to a brisk simmer.
  • Add 8 cups water and a good pinch of salt and let mixture return to a brisk simmer. Cook for 10 minutes, then taste for seasoning. The broth should be well seasoned before the vegetables go in.
  • Make the pesto: As the broth simmers, pound the garlic and salt to a paste in a large mortar. Beginning with a few basil leaves at a time, pound basil to a paste, then add parsley leaves and a little salt. Continue to pound until all the basil and parsley have been pounded into a coarse green paste. (Alternatively, many people may wish to make the pesto in a food processor.)
  • Transfer to a serving bowl and whisk in olive oil and Parmesan. Taste and season with salt and pepper. Set pesto aside covered with a thin layer of oil or with plastic film pressed against its surface to prevent oxidation.
  • Add the zucchini, romano beans and pasta to the simmering broth and cook 7 to 8 minutes, until pasta is al dente. Add green beans and cook for a minute or 2.
  • Ladle soup into bowls, topping each with a dollop of pesto. Pass more grated Parmesan at the table.

Nutrition Facts : @context http, Calories 789, UnsaturatedFat 44 grams, Carbohydrate 65 grams, Fat 54 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1273 milligrams, Sugar 13 grams

WINTER MINESTRONE WITH PESTO CROûTES



Winter minestrone with pesto croûtes image

Keep the winter out and warmth in with nutritious minestrone and pesto croûtes

Provided by Mary Cadogan

Categories     Lunch, Snack, Soup, Supper

Time 55m

Number Of Ingredients 16

2 tbsp olive oil
1 onion , chopped
100g unsmoked lardons or chopped streaky bacon
2 large carrots , chopped
2 sticks celery , chopped
1 medium potato , chopped
2 garlic cloves , finely chopped or crushed
400g can chopped tomatoes
1l vegetable stock (from granules or a cube)
2 tsp chopped sage leaves, or 1 tsp dried
few cabbage leaves, shredded
400g can haricot bean
handful chopped parsley
slices of crusty bread
3 tbsp olive oil
1 tbsp pesto

Steps:

  • Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
  • Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.
  • For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.

Nutrition Facts : Calories 274 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 2.56 milligram of sodium

MINESTRONE WITH PESTO



Minestrone with Pesto image

This minestrone recipe adds pesto for a unique and slightly nutty take on the classic soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 32

3/4 cup dried cannellini beans (5 ounces)
8 cups water, plus more for soaking
1/2 large onion, chopped
1 dried bay leaf
2 ounces prosciutto ends (optional), cut into pieces
1/3 cup extra-virgin olive oil
1 large celery stalk, minced
1 medium carrot, peeled and minced
1 large onion, peeled and minced (1 cup)
1 medium leek, white and pale-green parts only, quartered lengthwise, sliced 1/4 inch thick, and washed well
3 garlic cloves, minced
2 large celery stalks, sliced 1/4 inch thick
2 carrots, peeled and sliced on the diagonal 1/4 inch thick
1 large red potato, cut into 1/2-inch pieces
1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
1/4 pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
1 can (14 1/2 ounces) whole peeled plum tomatoes, crushed and juice reserved
1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into 1/2-inch strips
1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
4 cups vegetable stock
1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
4 ounces prosciutto ends (optional)
1 dried bay leaf
1/4 teaspoon red pepper flakes
Coarse salt and freshly ground black pepper
Basil pesto, for serving (optional)
3 garlic cloves, peeled
2 cups loosely packed fresh basil leaves
3 tablespoons pine nuts, toasted
1/2 teaspoon coarse salt
1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
1/2 cup best-quality extra-virgin olive oil

Steps:

  • Place beans in a large bowl and cover with cold water by 2 inches. Refrigerate 8 to 12 hours, then drain. Combine beans and 8 cups water in a large saucepan. Add onion, bay leaf, and prosciutto ends, if using. Bring to a boil, then reduce heat and simmer until beans are just tender (but not mushy, as they should hold their shape in the soup), 30 to 45 minutes. Drain, reserving beans and 4 cups liquid; strain reserved liquid. Discard onion, bay leaf, and prosciutto, and cover beans.
  • Heat the oil in a large stockpot over medium-low heat until shimmering. Add celery, carrot, and onions, and cook, stirring often to prevent them from scorching on the bottom, until deep golden brown, about 30 minutes.
  • Add leek and garlic to soffrito and cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high, and then add sliced celery and carrots along with the potato, zucchini, and green beans. Cook, stirring often, until vegetables are golden, about 5 minutes.
  • Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, prosciutto ends (if using), bay leaf, and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook 1 hour.
  • Stir in beans and continue cooking until all vegetables are very tender, 20 to 30 minutes more.
  • For basil pesto, cover garlic in a small saucepan with water by 1 inch. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
  • With a large mortar and pestle, pound together basil, garlic, pine nuts, and salt until the basil is pulverized and the pine nuts and garlic are pasty, about 10 minutes. Add the cheese and pound to incorporate. Mixing vigorously, pour in the oil in a slow steady stream, and mix until combined (it will not be emulsified). Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator up to 3 days.
  • Ladle soup into bowls, incorporating beans and vegetables in each and top with pesto and grated cheese, if desired. The soup can be refrigerated in an airtight container up to 3 days; thin with water, if necessary, before reheating over gentle heat.

GREEN PESTO MINESTRONE



Green pesto minestrone image

A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads

Provided by Esther Clark

Categories     Dinner, Soup, Supper

Time 35m

Number Of Ingredients 11

2 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
1.4l vegetable stock
2 small lemons , zested and juiced
170g orzo
120g frozen peas
250g frozen spinach
50g pesto
garlic flatbreads , to serve (optional)
60g parmesan (or vegetarian alternative), grated

Steps:

  • Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.
  • Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.

Nutrition Facts : Calories 334 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

MEATBALL MINESTRONE WITH PESTO



Meatball minestrone with pesto image

Combine meatballs with minestrone soup to make this easy, filling one pot. It takes just 25 minutes from prep to plate so makes an ideal midweek meal

Provided by Anna Glover

Categories     Dinner

Time 25m

Number Of Ingredients 16

1 tbsp olive oil
12 beef meatballs
1 carrot, chopped
1 celery stick, chopped
1 onion, chopped
1 garlic clove, chopped
1 garlic clove, crushed
1⁄2 tsp dried oregano
1 bay leaf
400g can chopped tomatoes
400g can cannellini beans, rinsed and drained
100g pasta shapes or rice
800ml low-salt vegetable or chicken stock
dash of vinegar or pinch of sugar (optional)
4 tbsp pesto
1⁄2 small bunch of basil, leaves picked (optional)

Steps:

  • Heat the oil in a large saucepan and fry the meatballs all over until browned. Remove and set aside on a plate. Add the carrot, celery and onion to the pan, and fry for 10 mins until soft. Stir in the garlic, oregano and bay. Tip in the tomatoes, beans, pasta and stock. Bring to a simmer.
  • Add the meatballs back to the pan and cook until the pasta is tender and the meatballs are cooked through. Season, and add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes, if you like. Ladle into four bowls, then swirl a spoon of pesto into each. Top with the basil to serve.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium

MINESTRONE ALLA GENOVESE (WITH PESTO)



Minestrone Alla Genovese (With Pesto) image

From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."

Provided by Heather3271

Categories     Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 -3 cups savoy cabbage, shredded
2 stalks celery, chopped
2 carrots, chopped
1 quart beef broth (preferably rich)
1 quart water
4 ounces tomato paste
1/4 cup fresh herb, minced (parsley, basil, or marjoram)
3 small zucchini, cut into half-moon slices
1 cup Italian cut green beans, sliced (fresh or frozen, regular green beans are fine, too)
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
1 (15 ounce) can kidney beans or 1 (15 ounce) can pinto beans
6 ounces genoa salami, diced in small cubes
1/2 cup pasta, small (like small shells)
salt and black pepper, freshly ground (to taste)
2 tablespoons pesto sauce (see our Poppy Seed Pie)
parmesan cheese, freshly grated

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.

BARLEY MINESTRONE WITH PESTO



Barley Minestrone With Pesto image

A nice, hearty soup with barley, veggies and some basil/garlic pesto. You can vary the vegetables as you wish. This soup would be delicious with some crusty bread and a salad. Prep time does not include soaking time for barley.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup pearl barley (soaded for 4 hours and drained)
1 1/2 cups green cabbage, roughly chopped
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 zucchini, diced
4 tomatoes, seeded and diced
1 baking potato, peeled and diced
1/2 cup frozen fava beans (or substitute green peas or baby limas)
1 garlic clove, crushed
4 cups vegetable stock (or chicken)
fresh ground black pepper
1/2-1 cup fresh basil leaf
2 garlic cloves, crushed

Steps:

  • Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
  • In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
  • To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
  • Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.

SHELLFISH MINESTRONE WITH BASIL PESTO



Shellfish Minestrone With Basil Pesto image

This is quite similar to minestrone al pesto or soupe au pistou. But this rustic soup goes aquatic, adding shellfish (or bivalves and cephalopods if you want to quibble), which seem to go perfectly with beans, peas and basil (no nuts or cheese in the pesto, by the way).

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 to 6 main course servings

Number Of Ingredients 22

2 ounces fresh basil leaves, a large fistful
1 ounce Italian parsley leaves and tender stems, a small handful
2 garlic cloves, roughly chopped
Salt and pepper
1/2 cup olive oil
2 tablespoons olive oil
1 large onion, diced, about 2 cups
1/2 cup diced celery
1/2 cup diced carrot
Salt and pepper
Pinch red pepper flakes
Pinch saffron
8 garlic cloves, minced
1 bay leaf
Small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannellini beans or fresh shell beans
24 littleneck clams, well rinsed
7 cups hot fish stock or chicken broth
1 pound squid, cut crosswise in 1/2-inch rings, plus tentacles
1 cup small green peas
1 cup blanched and peeled fava beans, optional

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.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 21 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1332 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN MINESTRONE WITH PESTO



Chicken Minestrone With Pesto image

Make and share this Chicken Minestrone With Pesto recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 (28 ounce) can diced tomatoes with juice, undrained
4 cups chicken broth
1 lb boneless skinless chicken thighs, cut in 1-in . chunks
1 medium baking potato, peeled and diced
1/2 cup chopped onion
1/2 cup carrot
1/2 cup celery
1/4 teaspoon pepper
1 (16 ounce) can white kidney beans, rinsed (cannellini)
1 medium zucchini, diced
1 cup frozen cut green beans, thawed
3 cups refrigerated prepared basil pesto

Steps:

  • Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
  • Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
  • Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
  • Spoon into bowls; top servings with pesto.

Nutrition Facts : Calories 345.1, Fat 6.2, SaturatedFat 1.2, Cholesterol 63, Sodium 1115.5, Carbohydrate 51.6, Fiber 21.6, Sugar 9.3, Protein 29.8

SLOW-COOKER PESTO MINESTRONE



Slow-Cooker Pesto Minestrone image

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 12

2 carrots, chopped
2 leeks (white and light green parts), halved lengthwise, sliced and rinsed
2 russet potatoes, peeled and cut into 1-inch chunks
1 bulb fennel, trimmed, cored and chopped, plus chopped fronds for topping
2 tablespoons extra-virgin olive oil
1 15-ounce can petite diced tomatoes
1/4 cup grated parmesan cheese, plus 1 small parmesan rind
3 tablespoons pesto, plus more for topping
Kosher salt and freshly ground pepper
1 15-ounce can kidney beans, drained and rinsed
1 cup ditalini pasta
4 slices rosemary focaccia bread

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.

Nutrition Facts : Calories 610, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 1186 milligrams, Carbohydrate 97 grams, Fiber 13 grams, Protein 20 grams, Sugar 11 grams

CLASSIC MINESTRONE WITH PESTO



CLASSIC MINESTRONE WITH PESTO image

Categories     Soup/Stew     Vegetable

Number Of Ingredients 14

4 cups tightly packed spinach leaves ( I use a bag ) or even better 1 bag of baby Kale
¼ cup extra-virgin olive oil
2 medium leeks, trimmed, washed and white and light green parts thinly
2 medium carrots, peeled and chopped
1 medium onion, chopped
1 celery rib, chopped
7 cups Vegetable Stock or water (2 cartons)
1 medium baking potato or use red potatoes if you prefer (8 oz) cut into ½ inch dice ( I don't use)
1 or 2 medium zucchini, scrubbed, ends trimmed and diced
1 28-oz can diced tomatoes
1 ½ cups Cannellini Beans (white kidney) (use a 14-15 oz Can)
Salt
Italian Sausage ( I use 4, cook separately and add to soup at the end or just to individual bowl) remove from casing and brown. We get Chicken Parmesan sausage.
Parmesan Cheese (freshly grated) or Mozerella as desired.

Steps:

  • Rinse spinach leaves, set aside. If using large leaves, you may want to chop them. I just use the bag of small leaves, and don't chop. Heat oil in a large stockpot. Add the leeks, carrots, onion and celery and sauté over medium heat until softened, about 10 minutes. Add the stock or water, potato, zucchini, spinach and tomatoes. Bring to a boil, reduce the heat and simmer gently for 1 hour. Stir in the beans and salt to taste. Simmer just until the flavors have blended, about 10 minutes. (The soup can be refrigerated for 2 days and reheated just before serving.) I sauté Italian turkey sausage, or cut up precooked chicken/turkey pesto sausage (or anyone you like) and sauté it and then add it to the soup. It adds some additional protein and flavor or you can add basil pesto to taste instead ( ¼ cup is what is suggested in the recipe). Ladle soup into bowls and serve with grated cheese.

SPRING MINESTRONE VERDE WITH PISTACHIO PESTO



Spring Minestrone Verde with Pistachio Pesto image

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Provided by Andy Baraghani

Categories     Bon Appétit     Bean     Soup/Stew     Spring     Pistachio     Basil     Sugar Snap Pea     Kale     Parmesan     Dinner     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 27

For the soffritto:
1/4 cup olive oil
2 medium onions, finely chopped
3 medium leeks, white and pale-green parts only, finely chopped
3 celery stalks, finely chopped
Kosher salt
For the pesto:
2 tablespoons raw pistachios
1 garlic clove, chopped
1 cup (packed) basil leaves
1 cup (packed) parsley leaves with tender stems
2/3 cup olive oil, divided
1/2 cup finely grated Parmesan
1/2 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
For the soup:
1 tablespoon olive oil
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken stock or water
6 ounces sugar snap peas, trimmed, sliced in half crosswise
1/2 bunch small Tuscan kale, ribs and stems removed, leaves torn
1 (14.5-ounce) can cannellini (white kidney) beans, rinsed
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
Kosher salt, freshly ground pepper
Thinly shaved Parmesan and crushed red pepper flakes (for serving)
4 3/4-inch-thick slices country-style bread, toasted

Steps:

  • Make the soffritto:
  • Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6-8 minutes. Season with salt.
  • Make the pesto:
  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
  • Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
  • Make the soup:
  • Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
  • Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
  • Do Ahead
  • Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

VEGETABLE MINESTRONE WITH PESTO



Vegetable Minestrone with Pesto image

Provided by Gianni Scappin

Categories     Soup/Stew     Bean     Potato     Tomato     Vegetarian     Lunch     Spinach     Zucchini     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

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 pesto

Steps:

  • 1. In a medium saucepan over moderate heat, warm the oil. Add the onion, celery, carrot, leek, potato, and parsley, and sauté, stirring frequently, until the vegetables are soft, about 5 minutes.
  • 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. 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.

MINESTRONE SOUP WITH PESTO MEATBALLS



Minestrone Soup with Pesto Meatballs image

You know how much they like minestrone soup? They'll like it even more when you serve it up with these pesto meatballs!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 11

1/2 lb. lean ground beef
1/4 cup dry bread crumbs
1 egg, beaten
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread, divided
1 cup elbow macaroni, uncooked
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3 cups water
1 Tbsp. WYLER'S Instant Bouillon Beef Flavored Granules
1 small zucchini, cut lengthwise in half, then sliced crosswise
1 small yellow squash, cut lengthwise in half, then sliced crosswise
1 can (15 oz.) chickpeas (garbanzo beans), rinsed

Steps:

  • Heat oven to 350°F.
  • Mix meat, bread crumbs. egg and 3 Tbsp. pesto sauce just until blended. Shape into 24 (1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until done (160ºF).
  • Meanwhile, cook macaroni as directed on package, omitting salt. While macaroni is cooking, combine pasta sauce, water and bouillon in large saucepan. Add vegetables and chickpeas; stir. Bring to boil, stirring frequently.
  • Drain macaroni. Add to pasta sauce mixture along with the meatballs and remaining pesto sauce; mix well. Cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 840 mg, Carbohydrate 33 g, Fiber 5 g, Sugar 7 g, Protein 13 g

TORTELLINI & PESTO MINESTRONE



Tortellini & pesto minestrone image

This wholesome soup is packed full of greens and takes just 10 minutes to knock up

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Soup

Time 10m

Number Of Ingredients 5

1 ½l strong vegetable stock
500g pack spinach & ricotta tortellini
500g spring greens , washed and finely shredded
140g peas (frozen or fresh)
4 tbsp pesto

Steps:

  • Bring the stock to the boil in a large pan. Tip in the pasta and cook following pack instructions, throwing in the spring greens and peas and pesto (reserving a little to serve) with 1-2 mins to go.
  • When the vegetables are tender, pasta is cooked and broth is piping hot, spoon into bowls. Top with a dollop of remaining pesto, a good grind of black pepper and serve.

Nutrition Facts : Calories 493 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 2.63 milligram of sodium

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