Late Summer Minestrone with Basil Pesto Swirl

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Rating: 0
You:
Rate this recipe!
Created by: Delish Knowledge

Prep Time

10minutes

Cook Time

25minutes

Servings

servings

Product Type

Broths & Stocks, Soups,

Prep Time

10minutes

Cook Time

25minutes

Servings

servings

Product Type

Broths & Stocks, Soups,

Late Summer Minestrone with Basil Pesto Swirl

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Delish Knowledge

Prep Time

10minutes

Cook Time

25minutes

Servings

servings

Product Type

Broths & Stocks, Soups,

Prep Time

10minutes

Cook Time

25minutes

Servings

servings

Product Type

Broths & Stocks, Soups,

Ingredients

  • Ingredients:
  • 1 tbsp. olive oil
  • 1 medium white onion diced
  • 3 carrots diced
  • 2 celery stalks, diced
  • 1/4 tsp. red pepper flakes (optional, for a spicier soup)
  • 1 medium yellow squash, chopped
  • 1 cup Pacific Foods Organic Low Sodium Vegetable Broth
  • 4 cups Pacific Foods Organic Tomato Basil Soup
  • 4 oz. acini de pepe or ditalini noodles (or other short pasta noodle)
  • 1 can garbanzo beans or white northern beans, drained and rinsed
  • Basil pesto drizzle:
  • 1 cup fresh basil leaves (packed)
  • 1/4 cup olive oil

Instructions

  1. 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.
  2. Add in the red pepper flakes, squash and zucchini and cook another 5-6 minutes until vegetables have softened a bit.
  3. Add in the Organic Vegetable Broth Low Sodium and Organic Tomato Basil Soup and reduce heat to medium-low.
  4. While the vegetables are cooking, bring a small pot of water to a boil.
  5. Add the ditalini noodles and cook until just al dente according to package directions. Drain and rinse with cold water.
  6. 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.
  7. Ladle into bowls and serve with basil swirl, below.
  8. Basil Drizzle: Place the basil and olive oil in a food processor or blender and puree until basil is finely minced and bright green.
  9. Notes: You can use either garbanzo or white northern beans. Garbanzo beans are a bit heartier, but white northern beans are creamier!

Ingredients

  • Ingredients:
  • 1 tbsp. olive oil
  • 1 medium white onion diced
  • 3 carrots diced
  • 2 celery stalks, diced
  • 1/4 tsp. red pepper flakes (optional, for a spicier soup)
  • 1 medium yellow squash, chopped
  • 1 cup Pacific Foods Organic Low Sodium Vegetable Broth
  • 4 cups Pacific Foods Organic Tomato Basil Soup
  • 4 oz. acini de pepe or ditalini noodles (or other short pasta noodle)
  • 1 can garbanzo beans or white northern beans, drained and rinsed
  • Basil pesto drizzle:
  • 1 cup fresh basil leaves (packed)
  • 1/4 cup olive oil

Instructions

  1. 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.
  2. Add in the red pepper flakes, squash and zucchini and cook another 5-6 minutes until vegetables have softened a bit.
  3. Add in the Organic Vegetable Broth Low Sodium and Organic Tomato Basil Soup and reduce heat to medium-low.
  4. While the vegetables are cooking, bring a small pot of water to a boil.
  5. Add the ditalini noodles and cook until just al dente according to package directions. Drain and rinse with cold water.
  6. 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.
  7. Ladle into bowls and serve with basil swirl, below.
  8. Basil Drizzle: Place the basil and olive oil in a food processor or blender and puree until basil is finely minced and bright green.
  9. Notes: You can use either garbanzo or white northern beans. Garbanzo beans are a bit heartier, but white northern beans are creamier!