Summer Minestrone
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“I received a new cookbook last week and three recipes immediately jumped out at me "to try first." This one is a light version of a soup that is often quite heavy. and this lightness makes it perfect for summer sipping. And it can be made in less than one-half hour: a big plus in the summer. The addition of pesto gives a welcome spark. The source of this recipe is "Easy Pasta" published by Ryland, Peters, and Small.”
Summer Minestrone
0 recipe photos
READY IN:27mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄2 cup small dried pasta shapes, anellini and fedellini are 2 suggestions
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 garlic clove, finely chopped
- 2 celery ribs, thinly slice
- 5 ounces baby carrots, thinly sliced
- 2 plum tomatoes, coarsely chopped
- 5 cups vegetable broth
- 5 ounces green beans, thinly sliced
- 2 tablespoons fresh pesto sauce
- sea salt & freshly ground black pepper
- freshly grated parmesan cheese, to serve
Directions
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, or according to package directions. Drain well.
- Meanwhile heat the oil in another large saucepan, add the onion and garlic and cook gently for 3 minutes. Add the celery and carrots and cook for a further 2 minutes. Add the tomatoes and cook for 2 minutes.
- Add the broth and beans, bring to a boil then simmer for 5-10 minutes, until vegetables are tender.
- Add the drained pasta, stir in the pesto and season to taste. Divide between 4 bowls, sprinkle with Parmesan, then serve.
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Summer Minestrone