Italian vegetable soup with beans, pasta, and pesto. Use whatever vegetables you have.
Ingredients
Scale
Measurement units
- olive oil
- onion, diced
- carrots, diced
- celery, diced
- zucchini, diced
- green beans, cut
- potatoes, diced
- diced tomatoes
- cannellini beans
- vegetable broth
- small pasta (ditalini)
- basil pesto
- Parmigiano rind + grated
Ingredients
Scale
Measurement units
- olive oil
- onion, diced
- carrots, diced
- celery, diced
- zucchini, diced
- green beans, cut
- potatoes, diced
- diced tomatoes
- cannellini beans
- vegetable broth
- small pasta (ditalini)
- basil pesto
- Parmigiano rind + grated
Instructions
Build the soup
Build the soup
Finish with pasta
Finish with pasta
Tomorrow's Meal
Crispy Minestrone Bread Salad (Panzanella Style)
Transform leftover minestrone into a hearty bread salad by toasting day-old bread cubes and tossing with cold minestrone, fresh herbs, and a drizzle of olive oil
You'll need to pick up:
Day-old crusty breadFresh basil or parsleyExtra virgin olive oilRed wine vinegarParmesan cheese (optional)
Quick overview:
- 1.Cut day-old bread into 1-inch cubes and toast in 375°F oven for 8-10 minutes until golden and crispy
- 2.Cool bread cubes slightly, then add to bowl with cold minestrone
- 3.Drizzle with olive oil and red wine vinegar, toss gently to combine
- 4.Let sit 10-15 minutes so bread absorbs broth and flavors meld
- 5.Stir in fresh herbs, top with parmesan if desired, serve at room temperature
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