Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (17)

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.

NUTRITION · PER SERVING70M COOK
CAL 21%·PRO 35%
CARBS 49G46% OF CAL
9G FIBER30G OTHER10G TOTAL SUGAR
FAT 20G42% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light Tuscan minestrone with summer vegetables, white beans, and pasta. Fresh herbs and sun-dried tomato pesto add depth to this simple vegetable soup.

mainitaliansoupbeansgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1/4 cup olive oil
  • 1 sweet onion (chopped)
  • 2 carrots (chopped)
  • 2 ribs celery (chopped)
  • 1 red pepper (chopped)
  • 2 zucchini's and or yellow summer squashes (chopped (I used one of each))
  • 1 ear corn (kernels remove, but cobs reserved)
  • 2 cloves garlic, minced or grated
  • 6-8 cups chicken or vegetable broth
  • 1 sprig fresh rosemary
  • 1 small bunch tuscan kale (chopped, or curly kale)
  • 1-2 cups DeLallo Orecchiette Pasta (if need used a gluten free variety)
  • 1 leave parmesan rind (plus grated parmesan for serving ( this out for vegan version))
  • 2 cups cannellini beans (drained and rinsed if using canned)
  • salt and pepper (to taste)
  • 2 tablespoons fresh parsley (chopped)
  • 1/4 cup fresh basil (sliced)
  • 1/2 cup homemade or store-bought sun-dried tomato pesto
PREP
30M
SODIUM
1559MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.