Pams Hearty Minestrone Recipe

Pams Hearty Minestrone Recipe

  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into bite-size pieces
  • 4 stalks celery, thinly sliced
  • 2 leeks, thinly sliced (white and pale green parts only)
  • 2 zucchini, cut into bite-size pieces
  • 3 quarts boiling vegetable broth
  • 1 (28 ounce) can diced tomatoes
  • 1 (10 ounce) package frozen green beans
  • 2 (16 ounce) cans cannellini beans, undrained
  • 2 teaspoons dried thyme leaves
  • salt and ground black pepper to taste
  • 1/2 cup uncooked elbow macaroni
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons pesto sauce
  1. Heat oil over low heat in a large soup kettle; add garlic, carrots, celery, leeks, and zucchini. Cover, and cook over low heat until tender, about 15 minutes.
  2. Increase heat to medium-high, and pour in broth, tomatoes, and green and cannellini beans. Season with thyme and salt and pepper. Cover, and bring to a boil; reduce heat to low, and simmer for 20 minutes.
  3. Stir in macaroni, parsley, and pesto; continue cooking for 10 minutes.
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