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Classic Minestrone
with sundried tomato parsley pesto

Active: 20 min Total: 40 min
This classic minestrone is a great cold weather soup. Punched up with a tasty pesto, this traditional soup will wow your taste buds!
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Ingredients

Metric
Servings:
4
Minestrone:
  • Garlic - 4 cloves , minced
  • Onions - 1 , diced
  • Carrots - 3/4 lb , diced
  • Celery - 2 stalks , diced
  • Potatoes - 3/4 lb , diced
  • Thyme - 2 tsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • Bay leaf - 1
  • Chicken stock - 6 cups
  • Salt - 1 1/2 tsp
  • Black pepper - 1/2 tsp
  • Parsley - 1/4 bunch
  • Sundried tomatoes in oil - 1/4 cup
  • Kidney beans (14oz / 397g can) - 1 can , rinsed and drained
  • Leftover pasta - 2 cups
  • Parmesan cheese - for serving over soup , grated

Nutrition Facts

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Prep

  1. Garlic / Onions / Carrots / Celery - Prep as directed. (Can be done 3 days ahead)
  2. Potatoes - Prep as directed.

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Make

  1. Heat a >5 quart Dutch oven (4.73 liters) over medium-high heat. Add oil and then garlic, onions, carrots, celery, potatoes, and thyme to heated oil with a generous dash of salt. Saute for ~5 minutes.
  2. Add in drained tomatoes, bay leaf, stock, salt and pepper. Cover and bring to a boil and then simmer for another 15 minutes, until vegetables are tender.
  3. While soup is cooking, chop parsley and sundried tomatoes together, forming a hand-chopped pesto.
  4. Stir in beans and leftover pasta and season soup to taste with salt and pepper. Serve warm in bowls and finish with a spoon of pesto and parmesan cheese if desired.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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