Pesto Minestrone

Here's a bowlful of heart and soul in a fiesta of flavors and colors!

Serves 6 to 8  Prep Time 25 minutes  Cooking Time 1 hour

1 cup packed fresh basil leaves
1/2 cup extra virgin olive oil
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 large white onion, peeled and diced
1/2 cup chopped celery
1 cup chopped carrots, medium dice
3 to 4 cups chicken stock
2 cups canned or cooked red kidney beans
1 cup canned or cooked cannellini or white beans
1 large can diced tomatoes
1 cup diced fresh tomatoes
1 cup chopped eggplant, large dice
2 cups chopped zucchini, large dice
1 tablespoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

1  In a blender, pulse the basil, 1/2 cup extra virgin olive oil, and salt. Set aside.

2  In a large soup pot, heat 2 tablespoons extra virgin oil and sauté the onion, celery, and carrots until the onions are lightly browned. Add 3 cups chicken stock and beans. Bring to a boil, then lower heat and simmer on medium heat for fifteen minutes or until the beans are even softer.

3  Add the tomatoes, eggplant, zucchini, salt, and pepper. Stir well and continue to simmer on medium heat for at least 30 minutes or until the soup has thickened. Add half of the pesto sauce. Taste the soup and check its consistency—if you prefer a soupier dish, add more stock and adjust your seasoning. When you are satisfied with the seasoning and consistency, turn off the heat and stir in the grated Parmesan cheese.

4  Serve hot with crusty bread, more grated Parmesan cheese, and extra pesto sauce.

Cheesy tip: If you have a Parmesan cheese rind, dump it into the soup as you’re simmering all the veggies together. It will likely just melt into the soup, but it will bump up the cheesy factor!

Photography by Louie Aguinaldo and Rachel Rillo  |  Food styling & Preparation by Angelo Comsti

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