Name: White Bean & Veggie Minestrone + Pesto
Prep time: 30 min
Total time: 510 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, (diced); Salt and freshly ground black pepper; 2 quarts vegetable or chicken broth; 1 (14-ounce) can baby Roma tomatoes or 1 (14.5-ounce) can diced tomatoes; 1 1/4 cups dried cannellini or great northern beans, (rinsed and drained); 3 medium carrots, (diced); 3 large garlic cloves, (minced); 1 (2- to 3-inch) Parmigiano-Reggiano cheese rind; 1 teaspoon dried Italian seasoning; 1/2 teaspoon red pepper flakes; 3 cups chopped Swiss chard or spinach; 2 cups diced zucchini (about 2 small zucchini); Salt and freshly ground black pepper; 3/4 cup macaroni or ditalini pasta (regular or gluten-free); 2 tablespoons lemon juice; 2 tablespoons finely chopped parsley; Salt and freshly ground black pepper; Pesto; Freshly grated Parmigiano-Reggiano cheese

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How this works

White Bean & Veggie Minestrone + Pesto

Whether it’s a dreary day that’s begging for something nourishing or a sun-filled evening that’s calling for a light meal, this vegetable-heavy minestrone hits the mark.

Prep Time: 30

Slow Cooker TIme: 8

Total Time: 8 30

Course: Soup

Keyword: minestrone, minestrone soup, pesto

Servings:

Author: Nicki Sizemore

Ingredients

Stovetop Prep:

2 tablespoons extra-virgin olive oil
1 medium onion, diced
Salt and freshly ground black pepper

Slow Cooker:

2 quarts vegetable or chicken broth
1 (14-ounce) can baby Roma tomatoes or 1 (14.5-ounce) can diced tomatoes
1 1/4 cups dried cannellini or great northern beans, rinsed and drained
3 medium carrots, diced
3 large garlic cloves, minced
1 (2- to 3-inch) Parmigiano-Reggiano cheese rind
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
3 cups chopped Swiss chard or spinach
2 cups diced zucchini (about 2 small zucchini)
Salt and freshly ground black pepper

Pasta:

3/4 cup macaroni or ditalini pasta (regular or gluten-free)
2 tablespoons lemon juice
2 tablespoons finely chopped parsley
Salt and freshly ground black pepper

For Serving:

Pesto
Freshly grated Parmigiano-Reggiano cheese

Instructions

Slow Cooker Jump Starts:

Cook the onion and refrigerate.
Chop and refrigerate the carrots, garlic, Swiss chard, and zucchini (store the zucchini and chard separately).

Prepare the Stovetop Ingredients:

Heat the oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper to taste. Cook, stirring occasionally, until slightly softened, about 3 minutes. (Alternatively, toss the onion with the oil in a heatproof bowl, season with salt and pepper to taste, and microwave on high, stirring occasionally, until softened, 4 to 5 minutes.) Scrape the onion and oil into a 4- to 7-quart slow cooker.

Assemble the Slow Cooker:

Add the broth, tomatoes, beans, carrots, garlic, Parmigiano-Reggiano rind, Italian seasoning, and pepper flakes to the slow cooker. Cover and cook until the beans are tender, 8 to 10 hours on low (high heat is not recommended, as the beans will fall apart).
Add the Swiss chard and zucchini to the slow cooker, and season well with salt and pepper. Cover and cook until the zucchini is bright green and crisp tender, about 20 minutes.

Cook the Pasta:

In the meantime, bring a pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain.
Add the cooked pasta to the soup, along with the lemon juice and parsley. Season well with salt and pepper (the beans soak up a lot of seasoning, so you’ll need more than you think).

Serve:

Ladle the soup into bowls and dollop with a spoonful of pesto. Sprinkle with grated Parmigiano-Reggiano.

Storage:

The minestrone can be refrigerated for up to 5 days or frozen for up to 1 month.

Notes

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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