Discover Italian
 | ||||||
Municipio di Pordenone
Minestrone al pesto
1/4 cup extra-virgin olive oil
1 large onion, chopped
3 medium carrots, chopped
2 celery stalks (with leaves), chopped
2 potatoes, peeled and diced
1/2 head cabbage, cored and shredded
seasonal vegetables, peas, asparagus, spinach, green beans, potatoes
1 large can diced tomatoes
9 cups chicken broth, or water
1/3 cup tubetti, ditaliani or other small pasta (optional)
1 can cannellini beans (about 16 ounces), drained
1/2 cup freshly grated Parmesan, plus more
Kosher salt and freshly ground black pepper
3-4 tablespoons prepared pesto
Heat the oil in a large pot over medium-high heat. Add the onion, carrots, celery, and cook, covered, stirring occasionally, until the vegetables are somewhat soft, about 15 minutes. Add the cabbage and other vegetables in order of thoghness, cook, stirring occasionally, for 3 minutes.
Stir in the tomatoes and broth or water and bring to a boil. Cook till the vegetables are almost done Stir in the pasta (if used), lower to a simmer, and cook until the pasta is tender, about 10 minutes.
Remove the soup from the heat and stir in the pesto
Season with salt and pepper to taste. Serve in warm soup bowls and sprinkle with Parmesan.
