Minestrone With Pesto

Name: Minestrone With Pesto
Total time: 40 min
Yield: 5 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 onion; 3 cloves garlic; 2 carrots; 2 celery stalks; 1 can diced tomatoes; 4 cups vegetable stock; 1 can white beans; 1 cup diced zucchini; 1 cup pasta; 2 cups fresh basil; Salt and black pepper to taste

Vegetable-loaded minestrone finished with fresh basil pesto.

40 min · Comfortable · 300 cal · 11g protein · $1.40/serving · American

Vegan Comfort Food Meal Prep

40minutes

5servings

300calories

11gprotein

$1.40per serving

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Ingredients (serves 5)

3 tablespoons olive oil
1 onion
3 cloves garlic
2 carrots
2 celery stalks
1 can diced tomatoes
4 cups vegetable stock
1 can white beans
1 cup diced zucchini
1 cup pasta
2 cups fresh basil
Salt and black pepper to taste

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Instructions

1
Heat 2 tablespoons olive oil in a large pot. Add onion and cook 4 minutes until soft.
2
Add garlic, carrots, and celery. Cook for 3 minutes.
3
Stir in diced tomatoes, vegetable stock, white beans, and zucchini. Bring to a boil.
4
Add pasta and simmer until pasta is tender, about 10 minutes.
5
Meanwhile, blend fresh basil with 1 tablespoon olive oil, salt, and pepper to make pesto.
6
Stir pesto into soup just before serving. Season with salt and pepper to taste.