minestrone with pesto

Time for a fast, summer soup!

(I won't bore you with pictures of sauteing onions...you should know how to do that by now! :) )

Enjoy!!

Minestrone with Pesto

Serves 4-6.

3 tablespoons butter
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
Pinch of red pepper flakes
1 bay leaf
6 cups homemade vegetable stock (or chicken stock)
1 can cannelloni beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can red kidney beans, drained and rinsed
1/2 bunch asparagus, cleaned and chopped into 1 inch segments
4 tablespoons homemade basil pesto (or storebought)
Grated Parmesan cheese, for garnish (optional)

Melt the butter in a large Dutch oven over medium heat.  Add onion and carrot and saute until golden brown, about 5 minutes.  Add garlic, red pepper flakes, and bay leaf and saute until just fragrant, about 30 seconds.  Add stock and beans and bring to a boil.  Reduce heat and let simmer for about 20 minutes.  Add asparagus and continue to cook for about 4 more minutes.  Ladle into soup bowls and stir in about a tablespoon of pesto, per bowl, and sprinkle cheese on top, if using.  Enjoy!!