RECIPES

Classic Minestrone Soup Con Pesto Alla Genovese

This vegetable-rich soup is healthy and delicious. It’s the perfect comfort food for chilly days in early fall. A dollop of homemade pesto brings all the flavours together beautifully.

Prep Time

PT15M

Cook Time

PT40M

Serves

10

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 2 leek(s), light green and white part, sliced
  • 8 cloves garlic, minced
  • 1 cup (250 mL) baby carrots
  • 2 stalks celery, sliced
  • 3 bay leaves
  • 8 cups (2 L) low-sodium chicken broth
  • 3 cups (750 mL) chicken, cooked, diced
  • 1 can canned diced tomatoes, with liquid
  • 1 cup (250 mL) low-sodium canned navy beans, well rinsed
  • 2 cups (500 mL) eggplant, diced
  • 1 cup (250 mL) green cabbage, chopped
  • 1 cup (250 mL) Savoy cabbage, chopped
  • 1 tsp (5 mL) thyme, fresh, minced
  • 2 cups (500 mL) whole wheat rotini
  • 1/2 cup (125 mL) parsley, fresh
  • 1/2 cup (125 mL) basil, fresh
  • 1/4 cup (60 mL) Parmesan cheese, grated
  • 1/4 tsp (1.25 mL) sea salt

    • Instructions

    1. 1 To make soup, heat 2 Tbsp (30 mL) olive oil over medium heat in a large soup pot. Sauté leeks, 6 cloves of garlic, celery, carrots and bay leaves. Cook for about 10 minutes until vegetables are softened.
    2. 2 Add chicken broth, cooked chicken, tomatoes and juice, beans and eggplant. Cover and bring to a boil. Reduce heat and simmer for about 20 minutes.
    3. 3 Add cabbage, thyme and pasta and simmer with lid on for about 10 minutes or until pasta is al dente. Don’t overcook the pasta.
    4. 4 To make pesto, puree parsley, basil, remaining 2 cloves of garlic, parmesan cheese, olive oil and salt in food processor or blender.
    5. 5 Serve each bowl of soup with a teaspoon of pesto on top.
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