Summer Minestrone with Pesto

By á-3686

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• Pinch of crushed red pepper flakes
• 2 medium sized zucchini, diced
• 2 ears sweet corn, shucked, kernels removed
• 1 can (14 1/2 oz) diced tomatoes with juices
• 1 container (48 oz) reduced sodium chicken or veg. broth
• 1 can (15 oz) small white beans drained
• 1 cup macaroni
• Salt and Pepper to taste
• 6 tablespoons homemade or store bought pesto

Details

Servings 6

Preparation

Step 1

Heat oil in a large pot over medium heat.
Add onion, carrot and celery.
Saute until softened, about 5-8 minutes.
Add garlic, italian seasoning and crushed pepper. Saute until fragrant, about 30 seconds.
Stir in zucchini and corn.
Add tomatoes with juices, broth and white beans. Bring to a boil.
Add macaroni.
Cover pot.
Reduce heat and simmer until vegetables and pasta are tencer, about 15 minutes.
Season to taste with salt and pepper.
Ladle soup into bowls.
Spoon pesto over each serving.