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13) Minestrone with Zucchini, Pasta, and Pesto

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 medium zucchinis half-moon sliced
  • 1 14 oz can diced tomatoes
  • 4 cups low-sodium vegetable or chicken broth
  • 1 15 oz can cannellini or kidney beans, drained and rinsed
  • 3/4 cup small pasta ditalini or elbow
  • 2 cups fresh spinach or kale chopped
  • 2 tbsp pesto plus extra for serving
  • Salt and pepper to taste
  • Grated Parmesan for serving optional

Method
 

  1. Heat oil in a large pot over medium heat; sauté onion until soft, 4–5 minutes.
  2. Add garlic, carrots, and celery; cook 3–4 minutes until fragrant.
  3. Stir in zucchini and tomatoes, then pour in broth; bring to a simmer.
  4. Add pasta and beans; simmer until pasta is tender, about 8–10 minutes.
  5. Stir in spinach and pesto; season with salt and pepper, cook 1–2 minutes more.
  6. Serve with a sprinkle of Parmesan and extra pesto if desired.