Minestrone With Pasta And Pesto
This hearty and comforting cabbage and vegetable soup is bursting with rich flavors and wholesome ingredients. Warm and satisfying, this delicious meal is perfect for chilly days and is sure to become a favorite in your soup rotation. Enjoy a bowl of this nourishing soup topped with a dollop of flavorful pesto and a sprinkle of Parmigiano-Reggiano cheese.
— Constant Cookbook
Ingredients
- 5 Tbs. olive oil
- 1 yellow onion, chopped
- 7 cups chicken broth
- 1 green cabbage, shredded
- 1 cup canned chopped tomatoes with juice
- 1 carrot, finely chopped
- 1 rutabaga, chopped
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 can (14 oz.) chickpeas, drained and rinsed
- 2 small zucchini, chopped
- 1 cup conchigliette, ditalini or other small pasta
- 1/2 cup pesto sauce, homemade (see related recipe at left) or purchased
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- <b>Cook the vegetables</b>
- In a large pot over medium-low heat, warm the oil. Add the onion and saut&#233; until softened, about 5 minutes. Add the broth, cabbage, tomatoes, carrot and rutabaga. Season with the 1 tsp. salt and the 1/2 tsp. pepper. Raise the heat to high, cover and bring to a boil. Reduce the heat to medium-low and cook, partially covered, until the vegetables are tender, about 30 minutes.
- <b>Finish the soup</b>
- Stir in the chickpeas and zucchini and simmer, partially covered, for 5 minutes. Raise the heat to medium and add the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Ladle the soup into bowls and stir a tablespoonful of the pesto into each serving. Top with the cheese and serve. Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
Yield
Serves 8.
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