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Fire-Roasted Minestrone with Pesto Recipe

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This recipe for Fire-Roasted Minestrone with Pesto is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


For Soup:
2 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
tsp. salt
tsp. pepper
cup carrots, diced
⅓ cup celery, diced
1 rind parmesan cheese
2 14-oz. cans butter beans, drained and rinsed (or similar beans to your preference)
2 14-oz. cans fire-roasted diced tomatoes
4 to 5 cups low-sodium vegetable stock
tsp. dried basil
tsp. dried oregano
1 cup ditalini pasta (or other pasta to your preference) [optional]
6 cups fresh baby spinach
Shaved parmesan, for garnish

For Pesto:
2 cups kale leaves, torn from stems
cup basil leaves, torn
cup parsley, torn
1 clove garlic
⅓ cup cheese, finely grated (parmesan or Romano)
3 Tbsp. pistachios
pinch of salt and pepper
⅓ to cup olive oil

For Soup:
Heat a large pot over medium-low heat and add olive oil. Add onions and garlic with salt and pepper, and stir. Cook until the onions are translucent, about 5 to 6 minutes. Add in the carrots and celery and continue cooking for 5 more minutes. Add in the parmesan rind, beans, tomatoes, stock, basil, and oregano. Stir and bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes. After 20 minutes, add in the pasta (optional). Cook for 10 to 12 minutes, stirring occasionally until pasta is cooked through. Toss in the fresh spinach. Serve the soup with drizzles of kale pesto on top along with freshly shaved cheese.

For Pesto:
Place the kale, herbs, garlic, cheese, pistachios, salt, and pepper in a food processor. Pulse until combined and small pieces remain. Stream in the olive oil with the food processor running until the mixture comes together. [Tip: Add more olive oil if you prefer a thinner pesto.]

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 hour




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