Winter Minestrone with Root Vegetables and Pesto
Discover my Winter Minestrone with Root Vegetables, a hearty soup that warms the heart and soul. Inspired by Italian peasant cooking, it pairs the earthy sweetness of parsnip and carrot with the freshness of homemade pesto. Each spoonful transports you to a Tuscan trattoria, with melting vegetables and creamy beans. Perfect for chilly evenings, it's a snap to make and even better the next day. Feel free to vary the vegetables by season – that's the true Italian philosophy: improvise with what the garden offers.
- Temps: 40 min
- Portions: 6
Source: bantajcuisine.com
Importer dans mon livre de recettes
Ingrédients
- tablespoons extra virgin olive oil
- large onion
- carrots
- celery stalk
- parsnip
- small potatoes
- zucchini
- canned crushed tomatoes
- cooked white beans
- liter vegetable broth
- tablespoons basil pesto
- small pasta
- to taste salt
- to taste black pepper
- for serving grated Parmesan