Hearty Italian Minestrone Soup with Basil Pesto

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 zucchini zucchini, diced
• 1 cup green beans, chopped
• 1 can diced tomatoes, 14.5 oz
• 6 cups vegetable broth
• 1 can cannellini beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1 cup small pasta, such as ditalini
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pinch red pepper flakes
• to taste salt and pepper

• 2 cups fresh basil leaves
• 1 cup Parmesan cheese, grated
• 1 cup pine nuts, toasted
• 2 cloves garlic
• 1 cup olive oil
• to taste salt and pepper

1. 01
   Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
2. 02
   Add diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.
3. 03
   Stir in diced zucchini, chopped green beans, and canned diced tomatoes. Cook for 3-4 minutes.
4. 04
   Pour in the vegetable broth and bring the mixture to a boil. Add cannellini beans, red kidney beans, and pasta.
5. 05
   Season with dried oregano, dried basil, red pepper flakes, salt, and pepper. Reduce the heat to low and simmer for 20 minutes or until the vegetables and pasta are tender.
6. 06
   While the soup is simmering, prepare the basil pesto. In a food processor, combine basil leaves, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped.
7. 07
   With the food processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper to taste.
8. 08
   Serve the minestrone soup hot, garnished with a dollop of basil pesto on top.