Hearty Italian Minestrone Soup with Pesto

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 can diced tomatoes, 14 oz
• 6 cups vegetable broth
• 1 can cannellini beans, drained and rinsed
• 1 cup small pasta, uncooked
• 2 cups kale, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper, or to taste

• 1 cup fresh basil leaves
• 1 cup pine nuts, toasted
• 1 cup Parmesan cheese, grated
• 1 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt, or to taste

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. 02
   Add minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. 03
   Add diced zucchini and cook for another 2-3 minutes until slightly softened.
4. 04
   Stir in the can of diced tomatoes, vegetable broth, cannellini beans, dried oregano, salt, and pepper. Bring to a simmer.
5. 05
   Add the uncooked pasta and chopped kale to the pot. Simmer until the pasta is cooked and the kale is tender, about 10 minutes.
6. 06
   While the soup simmers, prepare the pesto topping. In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and salt. Pulse until finely chopped.
7. 07
   With the processor running, gradually add olive oil until the pesto is smooth and well combined. Adjust salt to taste.
8. 08
   Serve the minestrone soup hot, topped with a generous spoonful of fresh pesto.