Minestrone Soup

🥘 Ingredients

• Parmesan
  1 c
• basil
  4 tbsp
• cannellini beans
  1 28-oz can
• carrots
  2 c
• cavatelli pasta, or any small pasta
  8 oz
• celery
  2 c
• escarole lettuce or spinach
  1 head
• garlic
  2 Tbsp
• green beans
  1 lb
• olive oil
  1 Tbsp
• onion
  2 c
• parsley
  4 tbsp
• pepper
• pesto
  4 tbsp
• potatoes
  3 c
• salt
• thyme
  2 Tbsp
• tomatoes
  2 c
• vegetable stock
  10 c

🍳 Cookware

• large soup kettle

1. 1

   In a large soup kettle , heat the olive oil . When the oil is hot, add the onion and cook until translucent.

   olive oil: 1 Tbsp, onion: 2 c
2. 2

   Add the garlic and when fragrant, add the carrots , celery , thyme , tomatoes if stock doesn't contain tomatoes, and potatoes . Add the vegetable stock until it just covers the top of the vegetables and salt and pepper to taste.

   garlic: 2 Tbsp, carrots: 2 c, celery: 2 c, thyme: 2 Tbsp, tomatoes: 2 c, potatoes: 3 c, vegetable stock: 10 c, salt, pepper
3. 3

   Cook for about ⏱️ 30 minutes at medium heat.
4. 4

   Add green beans and chopped parsley cook for ⏱️ 15 minutes more.

   green beans: 1 lb, parsley: 4 tbsp
5. 5

   Add the cavatelli pasta, or any small pasta , basil and cook for another ⏱️ 15 minutes .

   cavatelli pasta, or any small pasta: 8 oz, basil: 4 tbsp
6. 6

   Add the cannellini beans and the chiffonade escarole lettuce or spinach .

   cannellini beans: 1 28-oz can, escarole lettuce or spinach: 1 head
7. 7

   Thin the pesto with a little bit of olive oil so the pesto is liquid.
8. 8

   Add the pesto and Parmesan as a decoration just before serving.

   pesto: 4 tbsp, Parmesan: 1 c