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🍽️ Minestrone with Pesto Crostini

349 kcal · 30 min · 4 servings

Ingredients

• 750 ml vegetable broth (ready-made)
• 1 pack chunky tomatoes (approx. 500 g)
• 150 g pasta (e.g. small shell pasta)
• 250 g thick white beans (from the can)
• 300 g mixed vegetables (frozen or fresh)
• 4 tbsp balsamic vinegar
• 40 g parmesan
• salt
• pepper from the mill
• 1 piece baguette
• 4 tbsp pesto (from the jar)
• 1 tsp chopped rosemary needles

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 the soup simmer.
10. 10. Check the cooking time for the pasta on the package.
11. 11. Continue cooking until the pasta is al dente.
12. 12. Continue cooking until the vegetables are soft.
13. 13. Stir the rosemary into the soup.
14. 14. Pour the balsamic vinegar into the soup.
15. 15. Stir the Parmesan 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.
22. 22. Wait until the slices are golden brown.
23. 23. Remove the slices from the oven.
24. 24. Spread pesto on the baguette slices.
25. 25. Serve the soup into bowls.
26. 26. Place the pesto baguette alongside the soup.
27. 27. Garnish the soup with fresh herbs if desired.

Nutrition per serving

• kcal: 349
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 39 g