Anti Inflammatory Dairy Free White Bean Minestrone with Pesto
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Learn more →Ingredients
6 servings
For the soup
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- 1 parmesan rind (optional)
Can be omittedparmesan rind
- 1 cup small pasta (such as ditalini or elbow macaroni), uncooked
- 2 cups baby spinach or chopped kale
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic
- 3 tbsp nutritional yeast
- ½ cup olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
Instructions
- 1
Make the pesto: combine the basil, pine nuts, garlic, and nutritional yeast in a blender or food processor and pulse until coarsely chopped. With the motor running, stream in the olive oil until the mixture is smooth and bright green. Add the lemon juice and 1/4 tsp salt, pulse once more to combine, then taste and adjust salt. Transfer to a small bowl and set aside.
- 2
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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