How To Make Winter Minestrone with Pesto Croûtes
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Serves:
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 1 cup cannellini beans, cooked
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups baby spinach
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
- For the pesto croûtes:
- 4 slices of crusty bread
- 2 tablespoons pesto sauce
- Grated Parmesan cheese, for topping
Instructions
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Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
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Add zucchini, diced tomatoes, vegetable broth, and cannellini beans to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
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Meanwhile, cook the pasta according to package instructions. Drain and set aside.
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Add cooked pasta and baby spinach to the pot. Stir well and cook for an additional 5 minutes until the spinach wilts.
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Season with salt and black pepper to taste.
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To make the pesto croûtes, preheat your broiler. Place slices of bread on a baking sheet and toast until lightly golden.
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Spread pesto sauce on each slice of bread and sprinkle with grated Parmesan cheese.
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Broil the croûtes for 2-3 minutes or until the cheese is melted and bubbly.
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Serve the winter minestrone hot, garnished with fresh basil leaves and alongside the pesto croûtes.
Nutrition
- Calories : 325kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 1mg
- Sodium : 850mg
- Total Carbohydrates : 54g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 14g
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