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Minestrone with Pesto

A hearty vegetable soup from the northern regions of Italy
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Place a large pot over med-low heat and add olive oil. Add onion, carrot and celery and garlic, cook until softened.
  2. 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.
  3. Add cabbage, swiss chard and simmer another 10-15 minutes to develop flavor. Season with salt and pepper to taste.
Pesto
  1. While soup is simmering make pesto.
  2. In a blender combine basil, garlic, pine nuts and cheeses. Drizzle in olive oil until it becomes a paste. Season with salt as needed.
  3. Serve soup in individual bowl and place a dollop of pesto on top of soup to serve.