Minestrone Soup with Pesto

Minestrone Soup with Pesto Recipe

A classic Italian soup, minestrone is hearty and warming, and perfect for a chilly day. This version is kicked up a notch with the addition of pesto, which adds a delicious herby flavor.

Ingredients

• 1 tablespoon (15ml) olive oil
• 1 yellow onion, chopped
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 zucchini, diced
• Salt and pepper, to taste
• 1 cup (240ml) canned white beans, drained and rinsed
• 1 quart (960ml) chicken or vegetable stock
• 1 cup (150g) frozen green peas
• 1 cup (240ml) pesto
• 4 cups (120g) chopped fresh spinach

Directions

1. In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and zucchini, and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes.
2. Add the white beans, stock, green peas, and pesto. Bring to a simmer and cook for 10 minutes.
3. Add the spinach and cook until wilted, about 2 minutes. Serve hot.

Notes/Tips

• You can use any type of pesto in this recipe.
• If you don’t have fresh spinach, you can substitute frozen spinach.
• This soup can be made vegan by using vegetable stock instead of chicken stock.