Light Minestrone
On these rainy and cold winter nights, one of our favorite things to have for dinner is a big bowl of steaming hot soup. This recipe is loaded with healthy veggies and has a fresh and light flavor. The addition of a small scoop of pesto and a sprinkle of grated parmesan on top adds a special richness and yummy flavor. This soup freezes well for at least 2 months, so I made a big double batch of this to put in my freezer. i will be sharing freezer-friendly recipes like this over the next few weeks as I get ready for our kitchen remodel.
NEW LIGHT MINESTRONE
2 tablespoons olive oil
2 cups thinly sliced leek, white and light green parts only (about 2 leeks)
1 cup thinly sliced carrot
1 cup thinly sliced celery
2 large garlic cloves, minced
2 tablespoons tomato paste
8 cups unsalted chicken stock or vegetable stock
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (14.5-ounce) can unsalted cannellini beans, rinsed, drained, and divided
2 cups chopped yellow squash
2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup fresh green beans, cut into 1-inch pieces
1/2 cup uncooked pasta
5 ounces Lacinato kale, stemmed and chopped
1 Tablespoon oregano or Italian seasonings (adjust as needed)
1 teaspoon salt
1 teaspoon pepper or to taste
1/4 cup homemade or high quality pesto (Trader Joe’s)
1/2 cup Parmesan cheese, grated
1. Heat oil in a large soup pot over medium heat. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.
2. Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, Italian seasonings or oregano, salt and black pepper to pan. Increase heat to medium; cook 20 minutes. Stir in kale; cook 10-20 minutes until kale becomes soft.
3. Place 1-2 cups soup in each of 8 bowls, or follow freezing instructions. Top each serving with 1 ½-1 teaspoons pesto and 1 tablespoon Parmesan cheese.
FREEZE: Cool soup completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months.
THAW: Microwave soup in bag at MEDIUM (50% power) 5 minutes or until pliable.
REHEAT: Pour soup into a large pot. Cook over medium heat, partially covered, 20 minutes or until thoroughly heated. Serve with ½-1 teaspoon pesto and 1 Tablespoon of Parmesan cheese.
- NEW LIGHT MINESTRONE
- 2 tablespoons olive oil
- 2 cups thinly sliced leek, white and light green parts only (about 2 leeks)
- 1 cup thinly sliced carrot
- 1 cup thinly sliced celery
- 2 large garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups unsalted chicken stock or vegetable stock
- 1 (14.5-ounce) can unsalted diced tomatoes, undrained
- 1 (14.5-ounce) can unsalted cannellini beans, rinsed, drained, and divided
- 2 cups chopped yellow squash
- 2 cups chopped zucchini
- 1 cup chopped red bell pepper
- 1 cup fresh green beans, cut into 1-inch pieces
- ½ cup uncooked pasta
- 5 ounces Lacinato kale, stemmed and chopped
- 1 Tablespoon oregano or Italian seasonings (adjust as needed)
- 1 teaspoon salt
- 1 teaspoon pepper or to taste
- ¼ cup homemade or high quality pesto (Trader Joe’s)
- ½ cup Parmesan cheese, grated
- Heat oil in a large soup pot over medium heat. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.
- Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, Italian seasonings or oregano, salt and black pepper to pan. Increase heat to medium; cook 20 minutes. Stir in kale; cook 10-20 minutes until kale becomes soft.
- Place 1-2 cups soup in each of 8 bowls, or follow freezing instructions. Top each serving with 1½ teaspoons pesto and 1 tablespoon Parmesan cheese.
- FREEZE: Cool soup completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months.
- THAW: Microwave soup in bag at MEDIUM (50% power) 5 minutes or until pliable.
- REHEAT: Pour soup into a large pot. Cook over medium heat, partially covered, 20 minutes or until thoroughly heated. Serve with pesto and Parmesan cheese.
What are your favorite recipes to cook for these cold wintery nights?
