← All recipes

🍽️ Classic Minestrone with Pesto

582 kcal · 30 min · 4 servings

Ingredients

• 750 ml vegetable broth
• 500 g chunky tomatoes (1 pack)
• 150 g pasta (Garganelli, Penne, Rigatoni...)
• 250 g thick white beans
• 300 g mixed frozen vegetables
• 4 tbsp balsamic vinegar
• 50 g Parmesan (freshly grated)
• salt
• pepper (from the mill)
• 1 baguette
• 4 tbsp pesto (jar)
• 1 sprig rosemary

Instructions

1. 1. Open the can of beans.
2. 2. Drain the beans in a colander.
3. 3. Pour the vegetable broth into a large pot.
4. 4. Add the tomatoes to the broth.
5. 5. Bring the mixture to a boil on the stove.
6. 6. Add the pasta to the pot.
7. 7. Add the drained beans to the pot.
8. 8. Add the vegetables to the pot.
9. 9. Let everything simmer on low heat.
10. 10. Check the cooking time for the pasta on the package.
11. 11. Cook the pasta until it is al dente (firm to the bite).
12. 12. Cook the vegetables until they are soft.
13. 13. Stir the rosemary into the soup.
14. 14. Pour the balsamic vinegar into the soup.
15. 15. Stir the Parmesan cheese into the soup.
16. 16. Season the soup with salt.
17. 17. Season the soup with pepper.
18. 18. Slice the baguette diagonally.
19. 19. Preheat the oven.
20. 20. Place the baguette slices on a baking sheet.
21. 21. Toast the slices in the hot oven until golden brown.
22. 22. Spread pesto on the toasted baguette slices.
23. 23. Serve the soup into bowls.
24. 24. Serve the pesto baguette alongside the soup.

Nutrition per serving

• kcal: 582
• Protein: 24 g · Fett/Fat: 17 g · Carbs: 82 g