Fire Roasted Minestrone with Kale Pesto

Name: Fire Roasted Minestrone with Kale Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 people
Ingredients: 2 tablespoons olive oil; 1 sweet onion; 2 garlic cloves; ½ teaspoon salt; ½ teaspoon pepper; 3/4 cup diced carrots; 1/3 cup diced celery; 1 rind of Parmesan cheese; 2 14 ounce cans butter beans, drained and rinsed; 2 14 ounce cans fire roasted diced tomatoes; 4 to 5 cups low-sodium vegetable stock; ½ teaspoon dried basil; ½ teaspoon dried oregano; 1 cup ditalini pasta; 6 cups fresh baby spinach; shaved Parmesan; 2 cups kale leaves; ½ cup basil leaves; 1/4 cup flat leaf parsley; 1 garlic clove; 1/3 cup finely grated parmesan or Romano cheese; 3 tablespoons pistachios; pinch of salt and pepper; 1/3 to ½ cup extra virgin olive oil

User Reviews

5.0

111 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 people
Course
Soup
Cuisine
American

Fire Roasted Minestrone with Kale Pesto

Kian Mendoza

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This fire roasted minestrone soup is like a huge in a bowl. Chock full of vegetables, fire roasted tomatoes and butter beans, the bowl is topped off with a delicious kale pesto that adds even more flavor. Satisfying, healthy and perfect for dinner!

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Ingredients

Servings

2 tablespoons olive oil
1 sweet onion diced
2 garlic cloves minced
½ teaspoon salt
½ teaspoon pepper
3/4 cup diced carrots
1/3 cup diced celery (use more if you wish!)
1 rind of Parmesan cheese (if you have it!)
2 14 ounce cans butter beans, drained and rinsed
2 14 ounce cans fire roasted diced tomatoes
4 to 5 cups low-sodium vegetable stock
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup ditalini pasta
6 cups fresh baby spinach
shaved Parmesan, for topping

kale pesto

2 cups kale leaves, torn from stems
½ cup basil leaves, torn
1/4 cup flat leaf parsley, torn
1 garlic clove
1/3 cup finely grated parmesan or Romano cheese
3 tablespoons pistachios
pinch of salt and pepper
1/3 to ½ cup extra virgin olive oil

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Instructions

Heat a large stock pot over medium-low heat and add the olive oil.
Add in the onions and garlic with the salt and pepper and stir. Cook until the onions are translucent, about 5 to 6 minutes.
Add in the carrots and celery, cooking for 5 minutes more.
Add in the parmesan rind, beans, tomatoes, stock, basil and oregano and stir. Bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes.
After 20 minutes, add in the ditalini pasta. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is cooked through. Toss in the fresh spinach.
Serve the soup with a few drizzles of the kale pesto and freshly shaved parmesan.

kale pesto

Place the kale, herbs, garlic, cheese, pistachios, salt and pepper in a food processor. Pulse until combined and small pieces remain.
Stream in the olive oil with the processor running until the mixture comes together. You can always add in more olive oil if you want the pesto thinner.