Italian: Minestrone Soup

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• 1 cup tri-color rotini pasta (Barilla brand preferred)
• 5 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 12 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 1 stalk (head) celery, chopped (hearts and stalks separated)
• 4 tablespoons tomato paste
• 2 cups chopped seasonal vegetables (green beans, zucchini, yellow squash, etc)
• 4 cups vegetable broth (or 4 teaspoons vegetable base dissolved in water)
• 1 large can (28 ounces) diced tomatoes, with their liquid
• 1 tablespoon Italian Seasoning
• 2 bay leaves
• Salt and pepper to taste
• 1 can (14 oz) cannellini or great northern beans, rinsed and drained
• 2 cups chopped kale or collard greens
• 1 cup pesto 
• Fresh ground black pepper (optional)
• Freshly grated Parmesan cheese, for garnishing (optional)
• Fresh basil leaves for garnish (optional)

Procedure:

1. Cook the pasta according to package instructions, but remove from heat before reaching al dente; rinse under cold water and drain
2. Transfer cooked pasta to a bowl and mix in 1 tablespoon of olive oil; set aside
3. In a large pot, saute the chopped onion in remaining 4 tablespoons of olive oil until soft (about 5 minutes)
4. Add the garlic and saute briefly (approx 1 minute)
5. Add carrots, celery hearts, tomato paste; cook, stirring often, until the vegetables have softened and the onions are turning translucent (about 7 to 10 minutes)
6. Add the vegetable stock, diced tomatoes, seasonal vegetables, Italian seasoning, bay leaves, salt, and pepper
7. Bring soup to boil, reduce heat and simmer for 15 minutes
8. Add the beans and greens and cook until greens are tender
9. Add the pasta and cook until the pasta is al dente
10. Adjust the seasoning
11. Ladle soup into serving bowls and stir in 1 tablespoon of pesto
12. Finish with freshly ground black pepper (if desired)
13. Sprinkle with extra grated parmesan cheese, garnish with basil leaves (if desired)