Friday, April 20, 2012

Minestrone Soup with Pesto

Rainy Oregon weather often times calls for a nice bowl of soup.  And this one is loaded with good stuff.  So if you are looking for something healthy and delicious you won't be disappointed. 

What You’ll Need:

1 tablespoon olive oil
3/4 cup onion, chopped
3 cups water
2 cups zucchini, diced
1 cup carrot, diced
1 can cannellini beans
3/4 cup celery, diced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
28 ounces canned chopped tomatoes, include liquid
2 garlic, minced
1/2 cup elbow macaroni

What You’ll Do:

Heat oil in a large saucepan over medium-high heat.

Add onion and celery sauté for 4 minutes or until just lightly browned.  Then add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.

Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally. Add macaroni, cover and cook an additional 10 minutes. Adjust spices to suit your taste.

Serve hot with a dollop of pesto.

Pesto Recipe

What You’ll Need:

3 tablespoons pine nuts
2 cups fresh basil leaves
1 clove garlic
1 pinch sea salt
5 ounces olive oil

What You’ll Do:

While soup is cooking make your pesto.  To make the pesto put the pine nuts, basil, garlic and salt into a food processor and blend.  Pour in olive oil and blend until smooth.

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