MINESTRONE AL PESTO

Minestrone Al Pesto image

Make and share this Minestrone Al Pesto recipe from Food.com.

Provided by Phil Franco

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
6 cups low sodium chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery ribs, cut into 1/2-inch pieces
4 small red potatoes, quartered
1/2 lb green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 (15 ounce) can cannellini, drained (white kidney beans)
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons classic pesto sauce
freshly grated parmesan cheese

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.

Nutrition Facts : Calories 307.4, Fat 9, SaturatedFat 1.6, Sodium 138.4, Carbohydrate 46.4, Fiber 8.8, Sugar 7.8, Protein 14.6

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