Name: Winter Minestrone with Pesto Croûtes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 zucchini, diced; 1 cup diced tomatoes (canned or fresh); 4 cups vegetable broth; 1 cup cannellini beans, cooked; 1 cup small pasta (such as ditalini or elbow macaroni); 2 cups baby spinach; Salt and black pepper to taste; Fresh basil leaves, for garnish; For the pesto croûtes:; 4 slices of crusty bread; 2 tablespoons pesto sauce; Grated Parmesan cheese, for topping

Winter Minestrone with Pesto Croûtes Recipe

Monah Mccammon Modified: June 19, 2024

Photos of Winter Minestrone with Pesto Croûtes Recipe

How To Make Winter Minestrone with Pesto Croûtes

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 zucchini, diced
1 cup diced tomatoes (canned or fresh)
4 cups vegetable broth
1 cup cannellini beans, cooked
1 cup small pasta (such as ditalini or elbow macaroni)
2 cups baby spinach
Salt and black pepper to taste
Fresh basil leaves, for garnish
For the pesto croûtes:
4 slices of crusty bread
2 tablespoons pesto sauce
Grated Parmesan cheese, for topping

Instructions

Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
Add zucchini, diced tomatoes, vegetable broth, and cannellini beans to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
Add cooked pasta and baby spinach to the pot. Stir well and cook for an additional 5 minutes until the spinach wilts.
Season with salt and black pepper to taste.
To make the pesto croûtes, preheat your broiler. Place slices of bread on a baking sheet and toast until lightly golden.
Spread pesto sauce on each slice of bread and sprinkle with grated Parmesan cheese.
Broil the croûtes for 2-3 minutes or until the cheese is melted and bubbly.
Serve the winter minestrone hot, garnished with fresh basil leaves and alongside the pesto croûtes.