Fire Roasted Minestrone with Kale Pesto
User Reviews
5
Fire Roasted Minestrone with Kale Pesto
Description
This Fire Roasted Minestrone combines sautéed onions, garlic, carrots, and celery cooked gently in olive oil for a tender base. Adding vegetable stock, fire-roasted diced tomatoes, beans, and herbs creates a flavorful broth rich with savory notes. Ditalini pasta is cooked directly in the simmering soup, absorbing the broth’s flavors. Near the end, fresh baby spinach is stirred in just to wilt.
The accompanying kale pesto blends kale leaves, basil, parsley, garlic, Parmesan, pistachios, and olive oil into a coarse sauce that contrasts with the soup’s soft textures. A spoonful drizzled on top brightens the dish, adding herbal sharpness and nutty depth from pistachios. The soup offers balanced flavors with a comforting, hearty quality from pasta, beans, and vegetables.
This minestrone serves well as a filling lunch or light dinner with rustic bread. The kale pesto can be made ahead and stored, making the soup easy to assemble quickly. Stirring pesto into individual servings allows control over its intensity.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 2 garlic minced, cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3/4 cup carrot diced
- 1/3 cup celery use more if you wish!, diced
- 1 Parmesan Cheese if you have it!, rind
- 2 butter beans canned 14 ounce, drained and rinsed
- 2 diced tomatoes fire roasted, canned 14 ounce
- 4 to 5 cups vegetable stock low-sodium
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 1 cup ditalini pasta
- 6 cups spinach fresh baby
- Parmesan Cheese for topping, shaved
kale pesto
- 2 cups kale torn from stems, leaves
- ½ cup basil leaves torn
- 1/4 cup flat-leaf parsley torn
- 1 garlic clove
- 1/3 cup Parmesan Cheese finely grated, or Romano cheese
- 3 tablespoons pistachio
- pinch salt
- pinch black pepper
- 1/3 to ½ cup extra virgin olive oil
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.
User Reviews
Overall Rating
5
You'll Also Love
