FoodWage
Kale Pesto Minestrone
Ingredients for servings
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2 tbsp olive oil
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1 sweet onion diced
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2 garlic cloves minced
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0.5 tsp salt
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0.5 tsp pepper
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0.75 cup(s) diced carrots
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0.3333 cup(s) diced celery
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1 rind of parmesan cheese, if you have it
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2 oz cans butter beans, drained and rinsed
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2 oz cans fire roasted diced tomatoes
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5 cup(s) low-sodium vegetable stock
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0.5 tsp dried basil
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0.5 tsp dried oregano
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1 cup(s) ditalini pasta
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6 cup(s) fresh baby spinach
shaved parmesan, for topping
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2 cup(s) kale leaves, torn from stems
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0.5 cup(s) basil leaves, torn
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0.25 cup(s) flat leaf parsley, torn
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1 garlic clove
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0.3333 cup(s) finely grated parmesan or romano cheese
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3 tbsp pistachios
pinch of salt and pepper
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0.3333 cup(s) extra virgin olive oil
for the kale pesto
Directions
Heat a large stock pot over medium-low heat and add the olive oil.
Add in the onions and garlic with the salt and pepper and stir. Cook until the onions are translucent, about 5 to 6 minutes.
Add in the carrots and celery, cooking for 5 minutes more.
Add in the parmesan rind, beans, tomatoes, stock, basil and oregano and stir. Bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes.
After 20 minutes, add in the ditalini pasta. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is cooked through. Toss in the fresh spinach.
Serve the soup with a few drizzles of the kale pesto and freshly shaved parmesan.
Place the kale, herbs, garlic, cheese, pistachios, salt and pepper in a food processor. Pulse until combined and small pieces remain.
Stream in the olive oil with the processor running until the mixture comes together. You can always add in more olive oil if you want the pesto thinner.