Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- salt and pepper to taste
- 1/4 cup olive oil
- 2 carrots, chopped
- 1 sprig fresh rosemary
- 1 sweet onion chopped
- 2 ribs celery chopped
- 2 tablespoons fresh parsley chopped
- 1 red pepper chopped
- 2 zucchini's and or yellow summer squashes chopped (i used one of each)
- 1 ear corn kernels remove but cobs reserved
- 2 cloves (or more if you love garlic) minced or grated
- 6-8 cups chicken or vegetable broth
- 1 small bunch tuscan kale (or curly kale) chopped
- 1-2 cups delallo orecchiette pasta (if need used a gluten f
- 1 parmesan rind plus grated parmesan for serving (leave this
- 2 cups cannellini beans drained and rinsed if using canned
- 1/4 cup fresh basil sliced
- 1/2 cup homemade or store-bought sun-dried tomato pesto
- Carbohydrate 6.12983900551907 g
- Cholesterol 0 mg
- Fat 2.70515514805065 g
- Fiber 1.11119593298717 g
- Protein 3.23828956729974 g
- Saturated Fat 0.382461651473898 g
- Serving Size 1 1 Serving (122g)
- Sodium 30.4266530140225 mg
- Sugar 5.01864307253191 g
- Trans Fat 0.189633158416686 g
- Calories 55 calories
Instructions Heat the oil in the bottom of a large soup pot. Once hot add the onion, carrots, celery and red pepper. Season with salt and pepper. Cook, stirring every so often for about 10 minutes or until the onion is fragrant and the veggies are slightly soft. Add in the zucchini (and or summer squash), corn and garlic. Cook, stirring every so often for another 10 minutes or until the zucchini is softened slightly. Add the chicken or veggie broth, the reserved corn cobs and the parmesan rind, bring the soup to a boil. Add the rosemary and kale, reduce the heat to a simmer for about 10 minutes. After 10 minutes bring the soup back to a boil and add the pasta. I added about 2 cups of pasta, but my soup was heavy on the pasta! Boil the pasta until al dente, if needed add more broth to thin the soup. Remove from the heat stir in the cannellini beans, parsley, basil and about 1/2 cup parmesan cheese. Taste and season with salt and pepper to your liking. Remove the parmesan rind. Allow the soup to cool slightly and then serve with more grated parmesan. Happy slurping!
