Anti Inflammatory Minestrone with White Beans and Pesto
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Learn more āIngredients
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 oz) diced tomatoes
- 6 cups low-sodium chicken broth or vegetable broth
- 1 parmesan rind (about 2ā3 inches) (optional)
Can be omittedparmesan rind
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 2 cups lacinato kale or savoy cabbage, roughly chopped
- 1 cup ditalini or small elbow pasta, dry
- 1 tsp dried oregano
- Ā½ tsp dried thyme
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
For serving
- ā cup basil pesto, store-bought or homemade
- parmesan cheese, freshly grated, for serving (optional)Can be omitted
parmesan cheese
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the 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.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes. Watch closely so the garlic does not brown.
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