Week 14, Wednesday: Spring Vegetable Minestrone with Homemade Pesto and Crusty Bread

Celebrate the flavors of spring with this vibrant and nutritious Spring Vegetable Minestrone. Loaded with fresh vegetables and brightened up with homemade pesto, this soup is both comforting and refreshing. Serve it with crusty bread to complete the meal.

• Servings: 4
• Preparation time: 20 minutes
• Cooking time: 35 minutes

Ingredients

For the soup:

• 2 tablespoons (30 ml) olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup (150 g) frozen peas, thawed
• 1 can (400 g) cannellini beans, drained and rinsed
• 6 cups (1.5 L) vegetable broth
• 1 cup (200 g) small pasta, such as ditalini or small shells
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

For the homemade pesto:

• 2 cups (40 g) fresh basil leaves
• 1/3 cup (35 g) pine nuts
• 1/2 cup (50 g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup (120 ml) olive oil
• Salt and pepper, to taste

To serve:

• Crusty bread

Instructions

Prepare the pesto:

1. In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse until coarsely chopped.
2. With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season the pesto with salt and pepper to taste. Set aside.

Cook the soup:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
2. Stir in the diced zucchini, thawed peas, and cannellini beans. Cook for an additional 2-3 minutes.
3. Add the vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes.
4. Add the pasta to the soup and cook for an additional 10 minutes, or until the pasta is cooked through.
5. Season the soup with salt and pepper to taste.

Serve:

1. Ladle the soup into bowls and top with a generous dollop of homemade pesto. Sprinkle with grated Parmesan cheese, if desired.
2. Serve the soup with slices of crusty bread for a complete and satisfying meal.

Enjoy the fresh and vibrant flavors of this Spring Vegetable Minestrone as you welcome the warmer days ahead.