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Summer Minestrone with Pesto
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| yield: Makes 6 servings When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed... more › ingredients | |
| 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 | |
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preparation
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.
Read More http://www.epicurious.com/recipes/food/views/Summer-Minestrone-with-Pesto-109775#ixzz1fiU9slll
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