With flageolet beans, ditalini pasta, and topped with Grana Padano and our homemade pesto, non-vegetable lovers won’t notice that this Minestrone is packed with summer zucchini and squash, leeks, tomatoes, green beans and spinach. While there is no need for a salad, we love this minestrone with a crusty loaf of bread.
This quart of soup generally provides two main course servings for adults with healthy appetites.
Minestrone: Carrot, Extra-Virgin Olive Oil, Flageolet Bean, Garlic, Green Bean, Leek, Onion, Pasta, Spinach, Squash, Thyme, Tomato, Vegetable Stock (Bay Leaf, Butter, Carrots, Celery, Onion, Parmesan Rind, Parsley, Porcini Mushroom, Thyme), Zucchini.
Pesto: Basil, Extra Virgin Olive Oil, Garlic, Lemon Juice, Parmigiano-Reggiano, Parsley, Pine Nut
- Simmer very gently, stirring occasionally, until hot.
- Garnish with pesto and Grano Padano, and if desired, a drizzle of olive oil.