Minestrone is a traditional Italian soup made from seasonal vegetables. Today I want to offer an original version of this soup with pesto sauce. It turns out very fragrant!

Ingredients

• Onions - 1 Piece Carrots - 1-2 Pieces Celery stalk - 2 Pieces Potatoes - 2-3 Pieces Bell pepper - 1 Piece Zucchini - 300 Grams Tomatoes - 2 Pieces Vegetable broth - 1.2 Liters Green peas - 200 Grams Soup paste - 50 Grams Pesto - 2 Tbsp. spoons Salt - To taste

Directions

1. Prepare all ingredients. Cut the onions, carrots and celery into small cubes. Cut bell peppers, potatoes, zucchini and tomatoes into large slices.
2. Preheat a heavy-bottomed saucepan. Fry the onions, carrots and celery in oil for about 5-6 minutes. Stir constantly. Reduce the temperature to a minimum, add potatoes, bell peppers, tomatoes and zucchini.
3. Cook for another 10-15 minutes, stirring occasionally. Pour in broth, bring to a boil. Season with salt to taste. Cook over low heat for 30 minutes.
4. Add green peas and pasta 5 minutes before cooking. Add the pesto at the very end and cook the soup for another 1 minute. Minestrone with pesto is ready, bon appetit!

Minestrone with pesto

• Serves: -
• Prepare Time: -
• Cooking Time: 1 hour
• Calories: -
• Difficulty: Easy

Minestrone is a traditional Italian soup made from seasonal vegetables. Today I want to offer an original version of this soup with pesto sauce. It turns out very fragrant!

Ingredients

• Onions - 1 Piece Carrots - 1-2 Pieces Celery stalk - 2 Pieces Potatoes - 2-3 Pieces Bell pepper - 1 Piece Zucchini - 300 Grams Tomatoes - 2 Pieces Vegetable broth - 1.2 Liters Green peas - 200 Grams Soup paste - 50 Grams Pesto - 2 Tbsp. spoons Salt - To taste

Directions

1. Prepare all ingredients. Cut the onions, carrots and celery into small cubes. Cut bell peppers, potatoes, zucchini and tomatoes into large slices.
2. Preheat a heavy-bottomed saucepan. Fry the onions, carrots and celery in oil for about 5-6 minutes. Stir constantly. Reduce the temperature to a minimum, add potatoes, bell peppers, tomatoes and zucchini.
3. Cook for another 10-15 minutes, stirring occasionally. Pour in broth, bring to a boil. Season with salt to taste. Cook over low heat for 30 minutes.
4. Add green peas and pasta 5 minutes before cooking. Add the pesto at the very end and cook the soup for another 1 minute. Minestrone with pesto is ready, bon appetit!

• Facebook
• Twitter
• Pinterest

You may also like

View Recipe

Pumpkin Soup with Shrimps…

soups

Hard

1 0 0

View Recipe

Rabbit Soup with Chestnut…

soups

Medium

0 0 0

View Recipe

Ukrainian Borsch

soups

Medium

0 0 0

View Recipe

Thick Soup with Vegetable…

soups

Medium

0 0 0

View Recipe

Homemade Meat Solyanka

soups

Easy

0 0 0

View Recipe

Mixed Solyanka with Sausa…

soups

Easy

0 0 0

View Recipe

Jasper

soups

Medium

0 0 0

View Recipe

Beef Soup with Beans and …

soups

Medium

0 0 0

View Recipe

Yemeni Soup

soups

Medium

0 0 0

View Recipe

Red Broth

soups

Medium

0 0 0

View Recipe

Provencal-style Zucchini …

soups

Easy

0 0 0

View Recipe

Taste Tomato soup

soups

Easy

1 0 0

View Recipe

Green cabbage soup

soups

Easy

0 0 0

View Recipe

Finnish fish soup with sm…

soups

Easy

0 0 0

View Recipe

Vegetarian okroshka with …

soups

Easy

0 0 0

View Recipe

Lean Onion Soup

soups

Easy

0 0 0

View Recipe

Okroshka on kvass and sou…

soups

Easy

0 0 0

View Recipe

Cold yogurt and beetroot …

soups

Easy

0 0 0