Summer Minestrone with Pesto

Adapted from: Bon Appetit                                          Servings: 6

Category: Soup                                                             Prep time: 20 minutes



3 Tablespoons extra-virgin olive oil                             ½ lb green beans, trimmed (cut into 1” pieces)

1 medium onion, chopped                                          1 (15-oz) can cannellini beans, drained

6 cups low-sodium chicken broth                               2 tomatoes, peeled, crushed

2 celery stalks (cut into ½” pieces)                            2 cups fresh spinach leaves, chopped

2 small red-skinned potatoes, quartered                    6 Tablespoons Classic Pesto

1 (15-oz) can dark kidney beans                                1 carrot, peeled (cut into ½”  thick rounds)

3 small zucchini, halved lengthwise (cut into ½” pieces)

Freshly grated parmesan cheese



Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper.

Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.


Nutritional Facts Per Serving

Serving Size: 2 cups

Sugar:Fiber = 1:2

Mono:Sat = 1.5:1

Calories: 370

Carbohydrates (g): 47

Fat (g): 13

Cholesterol (mg): 5

Protein (g): 19

Sodium (mg): 570

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