Any kind of white bean will do – Great Northern (aka Cannellini) or Navy are good choices.
Navy beans are smaller and are easier to digest.
Drizzle Parsley Pesto on top before serving.
White Minestrone with Parsley Pesto
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium leeks, white and tender green parts chopped
- 1 celery stalk with leaves, chopped
- 1 cup cabbage, thinly sliced
- 2 medium carrots, sliced
- 2 cups winter squash, peeled and cubed (sub sweet potato)
- 1 teaspoon dried sage (sub thyme)
- 6 cups vegetable stock
- 2 fourteen-ounce cans white beans, rinsed and drained)
- 1 teaspoon sea salt + more to taste
- ¾ cup dried small shaped pasta
- Fresh black pepper to taste
- Parsley pesto (see recipe below)
- Parmesan cheese for garnish (optional)
- Parsley Pesto
Instructions
- 1. In a heavy soup pot over medium heat, warm the oil. Add the leeks, celery, cabbage, carrots and squash and sauté for 5-7 minutes.
- 2. Add the sage and the stock, raise the heat and bring to a boil.
- 3. Add the beans, reduce heat to low and simmer, covered, for 20 to 30 minutes, until the vegetables are tender.
- 4. While the soup cooks, in a separate pot over high heat, bring one quart of water to a boil. Add the salt. When the water returns to a boil, stir in the pasta and cook according to package instructions. Drain the pasta and add it to the soup.
- 5. Season with salt and pepper to taste and serve garnished with the pesto and parmesan cheese.
- Servings : 6-8
- Course : Soup
- Recipe Type : Beans & Lentils, Dinner, Soups & Stews, Vegetables
- Ingredient : Vegetables
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