Ingredients
- 1/2 lb red potatoes, skins on
- 1 rib celery, chopped
- 1/4 lb carrots, chopped
- 4 scallions chopped (green & white parts)
- 1-2 cloves garlic, mashed
- 2-3 Tbsp flat-leafed parsley, chopped
- 4 leaves kale, stemmed and thinly sliced
- 3 cups water or broth
- 1/4 lb green beans, tipped and halved
- 1/4 lb zucchini, sliced into rounds
- 1 cup canned whole tomatoes, slightly mashed
- 1/2 cup frozen peas
- 2 cups white beans, cooked or canned
- 1/3 cup orzo (optional)
- 3 Tbsp pesto or pesto paste
- 1-2 Tbsp parmesan, freshly grated
Servings:
Units:
Instructions
- Place all vegetables listed before the green beans in a large, heavy pot; add water. Simmer uncovered on stovetop for 30 minutes.
- Add broth, beans, zucchini, and tomatoes to soup. Cook another 20 minutes.
- Add peas and beans. Cook, uncovered, for 10 minutes on stovetop. If you want a thicker minestrone at this point, add 1/3 cup of orzo; it will cook in just a few more minutes.
- Stir in 3 Tbsp. of pesto paste. Serve the minestrone topped with freshly grated Parmesan.
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