Monday, April 30, 2012

Spring Vegetable Minestrone


  • tsp. olive oil
  • medium onion
  • cloves pressed garlic
  • c. vegetable broth
  • c. uncooked ditalini pasta or orzo 
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • oz. green beans, trimmed
  • med. zucchini
  • can cannellini beans, drained & rinsed
  • 1 1/2 oz. parmesan cheese, grated (about 6 tbsp.)
  • 1/4  c. fresh parsley
  • 1/4 c pesto (homemade or prepared)

1. Add oil to 4 qt. casserole; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, chop onion and add it, along with pressed garlic, to casserole. Cook 1-3 minutes or until onion is tender.
2. Add broth, pasta, salt and pepper to casserole; bring to a boil. Meanwhile, cut green beans and zucchini into 1/2 in. pieces. Reduce heat to medium; add vegetables and cannellini beans. Cook 8-10 minutes. or until pasta is tender. Grate cheese and snip parsley.
3. Ladle soup into serving bowls. Top with pesto, cheese, and parsley. 

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