Pesto Minestrone

Ahhh, soup.... how do I love thee? Let me count the ways....

At work we love to talk about food. I was trying to come up with what to make on this rainy, crappy day and Amy, genius that she is, suggested minestrone. I was reminded of this recipe that had been long forgotten. The pesto gives soup this an interesting twist. I happened to have parsnips leftover from Thanksgiving, but feel free to add or subtract veggies depending on your refrigerator situation.

2 T olive oil

1 onion, chopped

1 leek, sliced

2 carrots, chopped

1-2 parsnips (optional), chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 potato, chopped into small cubes

7c vegetable stock

16 oz can tomatoes

1 bay leaf

1/2 t thyme

1/2-3/4 c pasta (i.e. elbow macaroni)

3/4 c frozen peas or green beans

zucchini (optional)

2 c cannellini beans

1/4-1/3 c pesto

salt and pepper

parmesan cheese, shredded

• Saute onion and leek in olive oil for about 5 minutes. Then add carrots, parsnips (if using), celery and garlic. Cook over medium heat another 5 minutes. Next, add potatoes and cook 3 minutes.
• Pour in stock, herbs, tomato, salt and pepper. Bring to a boil.  Add pasta and simmer for about 5 minutes.  Add peas or green beans and zucchini (if using) and simmer another 5 minutes.
• Stir in beans and pesto right before serving.  
• Top with parmesan cheese, if you please!