minestrone soup with pesto oil drizzle

Share this...

Pinterest

Facebook

Twitter

Yummly

Print

email

Dieting advice can be so confusing. There seem to be so many fad diets that come and go.

Eat meat like a caveman! Wheat is evil! Carbs are bad for you! I wonder what to believe anymore.

The one diet that I DO believe in is the Mediterranean diet, which is high in vegetables, grains (yes, carbs!), and fruits and low in meats and sugars. This is the diet of my ancestors, who often lived well into their 90s. Of course, regular physical activity was key here too.

This soup is my idea of a perfect meal. It has tons of fresh vegetables and beans in it with a just hint of flavor from some bacon. This soup is also a great meal for folks who are sick or in need of a comfort meal. I delivered some of this to a sick friend this week, and I was told that it really hit the spot:)

This recipe makes a nice big batch, enough to freeze a quart or even two.

5 from 1 vote

Print

minestrone soup with pesto oil drizzle

Easy, healthy soup full of veggies and bean goodness Makes about 3 quarts

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6 to 12

Calories 265 kcal

Author [email protected]

Ingredients

• 6 slices bacon
• 1.5 tablespoons olive oil
• 1 medium onion , diced
• 2 stalks celery , diced
• 1/2 cup carrots , diced
• 2 cloves garlic , smashed and finely chopped
• 1 medium sized zucchini , diced
• 1/2 small head or cabbage or 6 cup spinach , shredded
• 3 cans (15.5 oz each) of cannelloni beans (white navy beans)
• 1 can (15 oz) tomato sauce (San Marzano or Muir Glen preferred)
• 1 can (14.5 oz) diced tomatoes (San Marzano or Muir Glen preferred)
• 32 oz chicken broth (about 4 cups)
• 2 cups water
• salt and pepper
• basil , handful chopped
• pesto , olive oil, and grated Parmesan cheese for serving

Instructions

1. cut bacon into 1/4-inch slices and heat over medium high heat in a deep saute pan for 2 to 3 minutes until the pieces begin to cook, drain fat
2. add olive oil, onion, celery, and carrots to pan and continue to cook until vegetables soften slightly, about 2 to 3 minutes
3. add garlic, zucchini, and cabbage or spinach and continue cooking for another 1 to 2 minutes.
4. add beans, tomato sauce, diced tomatoes, chicken broth, water, and basil and raise heat to bring to a boil.
5. Reduce heat and simmer stirring frequently (will encourage thickening) over low heat for 30 minutes
6. season to taste with salt and pepper
7. serve with pesto thinned with olive oil and grated cheese.
8. soup will thicken over time if storing or preparing in advance

Recipe Notes

Use cooked dried beans in place of canned to reduce sodium
6 bowls or 12 cups servings

Nutrition Facts

minestrone soup with pesto oil drizzle

Amount Per Serving (2 g)

Calories 265 Calories from Fat 61

% Daily Value*

Total Fat 6.8g 10%

Saturated Fat 2.2g 11%

Cholesterol 16mg 5%

Sodium 1077mg 45%

Total Carbohydrates 32.5g 11%

Dietary Fiber 10.5g 42%

Sugars 4.9g

Protein 17.8g 36%

* Percent Daily Values are based on a 2000 calorie diet.