halfbakedharvest4.5
Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.
An awesome - and SIMPLE summer soup that is perfect for a light Sunday night meal.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
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.
carrots (chopped)2red pepper (chopped)1salt and pepper (to taste)garlic, minced or grated2 cloves
2
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 pesto. Taste and season with salt and pepper to your liking. Remove the parmesan rind.
cannellini beans (drained and rinsed if using canned)2 cupsfresh parsley (chopped)2 tablespoonssalt and pepper (to taste)
3
Allow the soup to cool slightly and then serve with more grated parmesan. Happy slurping!
Nutrition Facts
calories
506 kcal
fat Content
11 g
serving Size
6 g
fiber Content
6 g
sugar Content
11 g
sodium Content
1351 mg
protein Content
8 g
cholesterol Content
1 mg
carbohydrate Content
36 g
saturated Fat Content
1 g
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