Minestrone Verde Soup
Savory blend of beans, ditalini pasta, carrots, tomatoes and spinach in a pesto broth.
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Minestrone Verde Soup
Savory blend of beans, ditalini pasta, carrots, tomatoes and spinach in a pesto broth.
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| Servings |
| 1cup |
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Ingredients
- 1Tbsp olive oil
- 1/4cup yellow oniontrimmed, diced
- 1/4cup celerytrimmed, diced
- 1/4cup carrottrimmed, diced
- 1 1/2Tbsp garlic clovespeeled, minced
- 8cups low sodium vegetable broth2-32 oz cartons
- 1can low sodium great northern beans15 oz can – rinsed, drained
- 1can diced tomato, no salt added15 oz – drained
- 1/4cup potatopeeled, diced
- 1/4cup green cabbagecut
- 1/2tsp kosher salt
- 1/4tsp black pepper
- 1/8tsp dried thyme leaf
- 2cups ditalini pastacooked al dente according to package
- 1pkg frozen spinach10 oz – chopped
- 1/2cup pesto sauce
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, carrot and garlic. Sauté until onion is translucent, 3 to 5 minutes. Stir in broth.
- Add remaining ingredients except pasta, spinach and pesto. Bring to a boil. Reduce heat. Simmer until potato is tender, 15 to 20 minutes.
- Before serving, stir in pasta and spinach. Cook until heated through. Stir in pesto.