Description
Warm up with this delightful Minestrone with Pesto, a comforting blend of vibrant vegetables simmered in a rich broth. Each bowl offers a burst of flavor, enhanced by fresh pesto and topped with grated Parmesan cheese. Perfect for chilly evenings or family gatherings, this dish brings everyone together over hearty servings that satisfy both the palate and the soul.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, sliced into half-moons
- 1 can (14 oz) whole peeled tomatoes, crushed by hand
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (like ditalini or orzo)
- ½ cup pesto (store-bought or homemade)
- ¼ cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for about 5-7 minutes until soft.
- Stir in the crushed tomatoes and vegetable broth; bring to a gentle boil.
- Add zucchini and pasta; reduce heat to simmer and cook for 10-12 minutes until tender.
- Stir in the pesto until evenly distributed.
- Serve hot, topped with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg