Green Minestrone With Pesto

Number of servings :

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

1 tbsp (15 mL) extra-virgin olive oil
2 onions, coarsely chopped
4 cloves garlic, finely chopped
pinch hot red chili flakes
2 zucchini, diced
1 bunch Swiss chard or kale, chopped
1 head broccoli, trimmed and chopped
½ lb (250 g) green beans, cut into ½-in (1-cm) slices
8 cups (2 L) vegetable stock, chicken stock or water
½ cup (125 mL) macaroni or other small pasta (whole wheat if possible)
1 cup (250 mL) cooked or canned chickpeas
2 cups (500 mL) chopped escarole or baby spinach leaves
salt and pepper to taste
3 green onions, chopped
Pesto:
1 clove garlic
1½ cups (375 mL) fresh basil leaves
½ tsp (2 mL) kosher salt
⅓ cup (75 mL) extra-virgin olive oil, or more if necessary
2 oz (60 g) shaved or grated Parmesan (preferably Parmigiano Reggiano)

Directions

1. Heat olive oil in a large saucepan or Dutch oven. Add onions, garlic and hot chili flakes. Cook gently until tender.
2. Add zucchini, Swiss chard, broccoli, green beans and stock. Bring to a boil and cook 5 minutes. Add pasta and cook until almost tender, about 5 minutes longer.
3. Add chickpeas and escarole, salt, pepper and green onions. Cook 5 minutes.
4. Meanwhile, make pesto by placing garlic, basil and salt in a food processor and chopping finely. While the machine is running, add olive oil through the feed tube, until mixture is thin enough to drizzle.
5. Serve soup, drizzled with pesto and topped with Parmesan. Freeze any leftover pesto.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:4083

• Type of Meal Soups

Type of Meal Soups