Winter Minestrone with Root Vegetables and Pesto
Discover my Winter Minestrone with Root Vegetables, a hearty soup that warms the heart and soul. Inspired by Italian peasant cooking, it pairs the earthy sweetness of parsnip and carrot with the freshness of homemade pesto. Each spoonful transports you to a Tuscan trattoria, with melting vegetables and creamy beans. Perfect for chilly evenings, it's a snap to make and even better the next day. Feel free to vary the vegetables by season – that's the true Italian philosophy: improvise with what the garden offers.
Ingredients
- extra virgin olive oil3 tablespoons
- onion1 large
- carrots2
- celery stalk2
- parsnip1
- potatoes2 small
- zucchini1
- canned crushed tomatoes400 g
- cooked white beans (cannellini)400 g
- vegetable broth1.5 liter
- basil pesto4 tablespoons
- small pasta (ditalini or shells)100 g
- saltto taste
- black pepperto taste
- grated Parmesan (optional)for serving
Instructions
- 1
In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and parsnip cut into small dice. Sauté for 5 minutes, stirring.
- 2
Add potato and zucchini diced. Cook 3 more minutes.
- 3
Pour in crushed tomatoes, vegetable broth, and rinsed white beans. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
- 4
Add pasta and cook according to package directions (about 8-10 minutes) until al dente.
- 5
Serve soup hot in bowls, add a spoonful of pesto per serving and some Parmesan if desired. Adjust salt and pepper.
- 6
For a rustier version, you can mash some of the beans before adding the pasta to thicken the soup.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !