Minestrone with Pesto
A hearty vegetable soup from the northern regions of Italy
Servings 6
Ingredients
- 1 each Yellow Onion 1/4" diced
- 1 each Carrot cut in rounds
- 1 each Celery Stalk cut on bias
- 32 oz Vegetable Stock
- 6 oz Borlotti beans or Pinto Beans cooked, drained
- 1 each Zucchini cut in rounds
- 2 each Roma Tomatoes seeded, diced
- 1/2 each Savoy Cabbage shredded
- 1 bunch Swiss Chard Stems removed and chopped
- 10 oz Ditalini pasta
- 2 cloves Garlic minced
- 1 each Pecorino Romano Rind
- 1 TBL Extra Virgin Olive Oil
- AN Kosher Salt as needed
- AN Ground Black Pepper as needed
Pesto
- 2 bunches Basil
- 1 clove Garlic
- 1 oz Pine Nuts
- 2 oz Parmigiano Reggiano
- 1/2 oz Pecorino Romano
- AN Kosher Salt as needed
- AN Extra Virgin Olive Oil as needed
Instructions
- Place a large pot over med-low heat and add olive oil. Add onion, carrot and celery and garlic, cook until softened.
- Add vegetable stock, beans, zucchini, tomato and pasta, bring to a boil, reduce to a simmer for 10 minutes. Add Pecorino rind and continue to simmer another 10 minutes.
- Add cabbage, swiss chard and simmer another 10-15 minutes to develop flavor. Season with salt and pepper to taste.
Pesto
- While soup is simmering make pesto.
- In a blender combine basil, garlic, pine nuts and cheeses. Drizzle in olive oil until it becomes a paste. Season with salt as needed.
- Serve soup in individual bowl and place a dollop of pesto on top of soup to serve.