Light Minestrone
Author: 
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
On these rainy and cold winter nights, one of our favorite things to have for dinner is a big bowl of steaming hot soup. This recipe is loaded with healthy veggies and has a fresh and light flavor. The addition of a small scoop of pesto and a sprinkle of grated parmesan on top adds a special richness and yummy flavor. This soup freezes well for at least 2 months, so I made a big double batch of this to put in my freezer.
Ingredients
  • NEW LIGHT MINESTRONE
  • 2 tablespoons olive oil
  • 2 cups thinly sliced leek, white and light green parts only (about 2 leeks)
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced celery
  • 2 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 8 cups unsalted chicken stock or vegetable stock
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 1 (14.5-ounce) can unsalted cannellini beans, rinsed, drained, and divided
  • 2 cups chopped yellow squash
  • 2 cups chopped zucchini
  • 1 cup chopped red bell pepper
  • 1 cup fresh green beans, cut into 1-inch pieces
  • ½ cup uncooked pasta
  • 5 ounces Lacinato kale, stemmed and chopped
  • 1 Tablespoon oregano or Italian seasonings (adjust as needed)
  • 1 teaspoon salt
  • 1 teaspoon pepper or to taste
  • ¼ cup homemade or high quality pesto (Trader Joe’s)
  • ½ cup Parmesan cheese, grated
Instructions
  1. Heat oil in a large soup pot over medium heat. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.
  2. Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, Italian seasonings or oregano, salt and black pepper to pan. Increase heat to medium; cook 20 minutes. Stir in kale; cook 10-20 minutes until kale becomes soft.
  3. Place 1-2 cups soup in each of 8 bowls, or follow freezing instructions. Top each serving with 1½ teaspoons pesto and 1 tablespoon Parmesan cheese.
  4. FREEZE: Cool soup completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months.
  5. THAW: Microwave soup in bag at MEDIUM (50% power) 5 minutes or until pliable.
  6. REHEAT: Pour soup into a large pot. Cook over medium heat, partially covered, 20 minutes or until thoroughly heated. Serve with pesto and Parmesan cheese.
Recipe by Growing Weisser at https://www.growingweisser.com/light-minestrone