How To Make Green Pesto Minestrone
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Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 cup pasta of your choice (e.g., small shells or macaroni)
- 1/4 cup green pesto
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
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In a large pot, heat olive oil over medium heat. Add the onion and garlic, and cook until fragrant and softened.
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Add the carrots, celery, and zucchini, and cook for another 5 minutes until the vegetables start to soften.
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Pour in the vegetable broth and diced tomatoes, and bring to a boil. Reduce heat and simmer for 10 minutes.
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Add the cannellini beans and pasta to the pot, and continue to cook for another 8-10 minutes or until the pasta is cooked al dente.
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Stir in the green pesto, and season with salt and pepper according to taste.
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Serve the minestrone hot, garnished with grated Parmesan cheese.
Nutrition
- Calories : 287kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 949mg
- Total Carbohydrates : 38g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 9g
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