10 Jun Summer Minestrone Soup with Pesto

Try this soup using other fresh vegetables or herbs you have on hand.


  • 3 T olive oil
  • 1 medium onion, chopped
  • 6 cups low-salt chicken broth
  • 2 carrots, peeled, cut into 1/2-inch-thick rounds
  • 2 celery stalks, cut into 1/2-inch pieces
  • 4 small red-skinned potatoes, quartered
  • 1/2 pound green beans, trimmed, cut into 1-inch pieces
  • 3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
  • 1 15-ounce can cannelloni beans, drained
  • 2 tomatoes, peeled, crushed
  • 2 cups fresh spinach leaves, chopped
  • 6 T purchased or homemade pesto
  • Freshly grated Parmesan cheese


1.  Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes.

2.  Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.

3.  Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper.

4.  Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.