This fire roasted minestrone soup is like a huge in a bowl. Chock full of vegetables, fire roasted tomatoes and butter beans, the bowl is topped off with a delicious kale pesto that adds even more flavor. Satisfying, healthy and perfect for dinner!
1/3cupdiced celery(use more if you wish!)
1rind of parmesan cheese(if you have it!)
214 ounce cans butter beans, drained and rinsed
214 ounce cans fire roasted diced tomatoes
4 to 5cupslow-sodium vegetable stock
6cupsfresh baby spinach
shaved parmesan,for topping
2cupskale leaves,torn from stems
1/4cupflat leaf parsley,torn
1/3cupfinely grated parmesan or romano cheese
pinchof salt and pepper
1/3 to ½cupextra virgin olive oil
Heat a large stock pot over medium-low heat and add the olive oil.
Add in the onions and garlic with the salt and pepper and stir. Cook until the onions are translucent, about 5 to 6 minutes.
Add in the carrots and celery, cooking for 5 minutes more.
Add in the parmesan rind, beans, tomatoes, stock, basil and oregano and stir. Bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes.
After 20 minutes, add in the ditalini pasta. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is cooked through. Toss in the fresh spinach.
Serve the soup with a few drizzles of the kale pesto and freshly shaved parmesan.
Place the kale, herbs, garlic, cheese, pistachios, salt and pepper in a food processor. Pulse until combined and small pieces remain.
Stream in the olive oil with the processor running until the mixture comes together. You can always add in more olive oil if you want the pesto thinner.