I realize I have been MIA from this blog for a long while, but this soup was too good not to document. This is truly a ‘meal soup’, especially when served with a simple prosciutto, baby arugula & provolone panini like we did. So, so good.
Three Bean Minestrone with Pesto
Just the Tip / Inspired by Rachael Ray
2 tbsp olive oil
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
Salt and pepper
1 15-oz can garbanzo beans (chick peas), rinsed and drained
1 15-oz can cannellini beans, rinsed and drained
6 cups chicken broth
1 cup ditalini (or any small pasta for soup)
1 bag frozen italian green beans (or regular cut green beans if you can’t find this)
4 tsp prepared basil pesto (I like Trader Joe’s and Costco/Kirkland brands)
- Heat the olive oil in a soup pot over medium high heat. Add onion, potato and zucchini and season with salt and pepper. Cook 5-6 minutes alone, stirring frequently, then add the canned beans and the chicken broth. Cover the pot and bring the soup up to a boil.
- When the soup is at a boil, remove the lid and stir in the noodles and frozen green beans. Reduce the heat to low and simmer for 5-6 minutes.
- Remove the soup from heat and stir in the pesto. Serve.