Minestrone With Pesto

Name: Minestrone With Pesto
Yield: Makes 8 Servings
Ingredients: Carrot, 1, finely chopped; Chicken broth or stock, 7 cups (56 fl oz/1.75 l), homemade or purchased; Green cabbage, 1 head, shredded; Canned whole plum (Roma) tomatoes, 1 cup (8 fl oz/250 ml) chopped, with juice; Conchigliette, ditalini, or other small pasta, 1 cup (3½ oz/105 g); Basil Pesto or purchased pesto, 1 cup (8 fl oz/250 ml); Chickpeas (garbanzo beans), 1 can (15 oz/470 g), drained and rinsed; Zucchini (courgettes), 2 small, diced; Salt and freshly ground pepper; Yellow potato, 1, diced; Olive oil, 5 tablespoons (2½ fl oz/75 ml); Yellow onion, 1, finely chopped; Parmesan cheese, ¼ cup (1 oz/30 g) freshly grated (optional)

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 5 tablespoons (2½ fl oz/75 ml)
Yellow onion

Dinner
Soup

Method

Cook the vegetables

In a large pot over medium-low heat, warm the oil. Add the onion and sauté until softened, about 5 minutes. Add the broth, cabbage, tomatoes, carrot, and potato. Season with 1 teaspoon salt and ½ <