"Ingredients:
For the Soup:
1. 2 tablespoons olive oil
2. 1 onion, finely chopped
3. 2 carrots, peeled and diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 zucchini, diced
7. 1 cup fresh or frozen green beans, cut into 1-inch pieces
8. 1 can (400g) diced tomatoes
9. 1 can (400g) cannellini beans, drained and rinsed
10. 6 cups vegetable broth
11. 1 teaspoon dried basil
12. 1 teaspoon dried oregano
13. Salt and pepper to taste
14. 1 cup small pasta shapes
15. 2 cups chopped spinach
For the Pesto Drizzle:
1. 2 cups fresh basil leaves
2. 1/2 cup olive oil
3. 1/3 cup pine nuts
4. 2 cloves garlic
5. Salt and pepper to taste
6. 1/2 cup grated Parmesan cheese
Directions:
1. Start by heating the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until they start to soften.
2. Stir in the garlic, zucchini, and green beans. Cook for about 5 minutes until the vegetables are tender.
3. Next, add the diced tomatoes, cannellini beans, vegetable broth, basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
4. While the soup is simmering, prepare the pesto. Combine the basil leaves, olive oil, pine nuts, garlic, salt, and pepper in a food processor. Blend until smooth.
5. Stir the pasta into the soup and cook for 10 more minutes or until the pasta is al dente.
6. Add the chopped spinach and cook for a further 2 minutes until the spinach is wilted.
7. Serve the minestrone soup in bowls, drizzled with the pesto and sprinkled with Parmesan cheese.
This recipe serves 6 and takes around 45 minutes to prepare and cook. Each serving contains approximately 370 calories, 12g protein, 24g fat, 34g carbohydrates, and 9g fiber.
Cooking Tips:
- You can use any"
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