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Green Minestrone with Pesto

Name: Green Minestrone with Pesto
Ingredients: 1 tablespoon extra virgin olive oil; 3 small cloves garlic minced; 8-10 stems asparagus or 1 cup sliced green beans; 1 small shallot, sliced; 2 medium zucchini, diced; 1 medium parsnip, diced; 5 cups veggie broth; 1 medium leek, washed throughly and chopped; 1 cup chickpeas; 3 cups curly kale, washed and roughly chopped; pesto; 3 cups loosely packed basil leaves; 1 clove garlic; 1/2 cup walnuts; 1/4 cup vegan or regular parmesan; 1/3 cup extra virgin olive oil, i love california olive ranch millers blend

Budget CookingCooking for KidsCooking for TwoVeganVegetarianSoups, Stew, and ChiliEasy SoupFamily favouritesKid-friendlyHealthy soupsDinnersLunch

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Meera

83 recipes

Ingredients

1 tablespoon extra virgin olive oil
3 small cloves garlic minced
8-10 stems asparagus or 1 cup sliced green beans
1 small shallot, sliced
2 medium zucchini, diced
1 medium parsnip, diced
5 cups veggie broth
1 medium leek, washed throughly and chopped
1 cup chickpeas
3 cups curly kale, washed and roughly chopped
pesto
3 cups loosely packed basil leaves
1 clove garlic
1/2 cup walnuts
1/4 cup vegan or regular parmesan
1/3 cup extra virgin olive oil, i love california olive ranch millers blend

Preparation

In a sauce pan warm the oil and sauté shallots, garlic and leeks until the leek and shallots are soft about 5 minutes
Add the parsnip, kale and cook further for another 2 minutes until the kale is bright green. Add the veggie broth and simmer for 10 minutes till veggies are soft
Add the zucchini, chickpeas and asparagus until zucchini is just tender but not mushy. Season with salt and black pepper to taste
While the soup simmers blend all the ingredients for the pesto
Serve the soup topped with pesto and a drizzle of olive oil

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