Introduction
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This delightful minestrone soup, enriched with vibrant vegetables and hearty beans, offers a taste of comfort in every bowl. Topped with a fresh kale pesto, the dish is both nourishing and delicious. Perfect for a cozy dinner or a hearty lunch, it’s a versatile option that can be enjoyed year-round.
Detailed Ingredients with measures
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– 2 tablespoons olive oil
– 1 sweet onion, diced
– 2 garlic cloves, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 teaspoon crushed red pepper flakes
– 1 (28-ounce) can fire-roasted diced tomatoes
– 4 cups vegetable stock
– 1 (15-ounce) can butter beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 zucchini, diced
– 1 yellow squash, diced
– 1 cup small pasta shells
– 2 cups baby spinach
– Freshly grated Parmesan cheese, for serving
Prep Time
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15 minutes
Cook Time
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30 minutes
Total Time
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45 minutes
Yield
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Serves 6
Instructions
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1. Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until vegetables soften.
2. Stir in dried basil, dried oregano, dried thyme, salt, pepper, and crushed red pepper flakes. Cook for an additional minute.
3. Pour in fire-roasted diced tomatoes and vegetable stock. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
4. Add drained butter beans, drained kidney beans, diced zucchini, and diced yellow squash to the pot. Simmer for another 10 minutes.
5. Stir in small pasta shells and cook until the pasta is al dente, about 8 minutes.
6. Add baby spinach and cook for 2 more minutes until wilted.
7. While the soup is cooking, prepare the kale pesto. In a food processor, combine kale leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped.
8. With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
9. Serve the minestrone soup hot, topped with a spoonful of kale pesto and freshly grated Parmesan cheese.
Detailed Directions and Instructions
Heat the Base
Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until vegetables soften.
Add Spices
Stir in dried basil, dried oregano, dried thyme, salt, pepper, and crushed red pepper flakes. Cook for an additional minute.
Incorporate Tomatoes and Stock
Pour in fire-roasted diced tomatoes and vegetable stock. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
Add Beans and Squash
Add drained butter beans, drained kidney beans, diced zucchini, and diced yellow squash to the pot. Simmer for another 10 minutes.
Cook the Pasta
Stir in small pasta shells and cook until the pasta is al dente, about 8 minutes.
Add Spinach
Add baby spinach and cook for 2 more minutes until wilted.
Prepare the Kale Pesto
While the soup is cooking, prepare the kale pesto. In a food processor, combine kale leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped.
Finish the Pesto
With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
Serve the Soup
Serve the minestrone soup hot, topped with a spoonful of kale pesto and freshly grated Parmesan cheese.
Notes
Vegetable Variations
Feel free to substitute other vegetables based on your preference or seasonal availability.
Pasta Alternatives
If small pasta shells are unavailable, any small pasta can be used, such as ditalini or elbow macaroni.
Pesto Storage
Unused kale pesto can be stored in the refrigerator for up to a week or frozen for longer storage.
Flavor Enhancements
For added depth of flavor, consider adding a splash of balsamic vinegar or a teaspoon of sugar to balance acidity.
Serving Suggestions
Pair the soup with crusty bread or a side salad for a complete meal.
Cook techniques
Sautéing
Sautéing is a cooking method that involves cooking food quickly in a small amount of oil over medium to high heat. In this recipe, the diced onions, garlic, carrots, and celery are sautéed until soft, which enhances their flavor and prepares them for the soup.
Simmering
Simmering is a technique where food is cooked in liquid at a low temperature, just below boiling. This method allows flavors to meld together without overcooking the ingredients. In this recipe, the soup simmers once the tomatoes and vegetable stock are added.
Cooking Pasta
Cooking pasta until al dente means it is firm to the bite, which is achieved by boiling it until it is just tender. In this recipe, the small pasta shells are added to the soup and cooked for about 8 minutes for the perfect texture.
Preparing Pesto
Pesto preparation involves blending fresh ingredients into a smooth sauce. In this recipe, kale, pine nuts, Parmesan cheese, and garlic are processed before gradually adding olive oil and lemon juice to achieve a creamy consistency.
Seasoning
Seasoning enhances the flavors of the dish. This recipe uses a variety of dried herbs and spices, including basil, oregano, thyme, and crushed red pepper flakes, along with salt and pepper, to build a rich and flavorful profile.
FAQ
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs. Typically, you would use three times the amount of fresh herbs compared to dried ones.
What can I substitute for butter beans?
You can substitute butter beans with any other white bean, such as cannellini or navy beans.
How can I make the soup thicker?
To thicken the soup, you can mash some of the beans and stir them back into the pot or add a slurry of cornstarch and water.
Can this recipe be made in advance?
Yes, the minestrone soup can be made in advance. Store it in the refrigerator and reheat it when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage.
Can I add more vegetables?
Absolutely! Feel free to add any vegetables you prefer or have on hand; just adjust the cooking time accordingly.
Conclusion
This hearty minestrone soup, enhanced by the rich flavors of kale pesto, offers a nourishing and comforting meal option that is perfect for any occasion. The combination of beans, fresh vegetables, and aromatic herbs provides a delightful balance of nutrients and taste, making it an ideal dish for vegetarians and meat-lovers alike. Enjoy this vibrant soup as a filling starter or a stand-alone meal, topped with freshly grated Parmesan cheese.
More recipes suggestions and combination
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Vegetable Frittata
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Roast a variety of seasonal vegetables drizzled with olive oil, salt, and pepper for a delicious side dish or topping for grains.
