Late Summer Minestrone with Basil Pesto Swirl

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Servings 6 servings
Recipe Ingredients:


Basil pesto drizzle:

  • 1 cup fresh basil leaves (packed)
  • 1/4 cup olive oil
  • Add the oil to a large pot or dutch oven over medium heat. Add the onion, carrots and celery and cook until onion is translucent, about 5-6 minutes.
  • Add in the red pepper flakes, squash and zucchini and cook another 5-6 minutes until vegetables have softened a bit.
  • Add in the Organic Vegetable Broth Low Sodium and Organic Tomato Basil Soup and reduce heat to medium-low.
  • While the vegetables are cooking, bring a small pot of water to a boil.
  • Add the ditalini noodles and cook until just al dente according to package directions. Drain and rinse with cold water.
  • Add the noodles and beans to the soup and cook another 2-3 minutes. Season to taste, adding salt and freshly ground pepper as needed.
  • Ladle into bowls and serve with basil swirl, below.
  • Basil Drizzle: Place the basil and olive oil in a food processor or blender and puree until basil is finely minced and bright green.
  • Notes: You can use either garbanzo or white northern beans. Garbanzo beans are a bit heartier, but white northern beans are creamier!