Late Summer Minestrone with Basil Pesto Swirl
Late Summer Minestrone with Basil Pesto Swirl! A cheaters vegetable minestrone made with Pacific Food's vegan creamy tomato soup and vegetable broth. Filled with fresh vegetables, beans and topped with a fresh basil-oil swirl. Vegan and Gluten-free.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 1/4 teaspoon red pepper flakes, optional, for a spicier soup
- 1 medium yellow squash, chopped
- 2 medium zucchini, chopped
- 1 cup Pacific Food's low-sodium vegetable broth
- 4 cups 1 carton Pacific Food's Organic Tomato Basil Soup
- 4 ounces acini de pepe or ditalini noodles, or other short pasta noodle
- 1 can garbanzo beans or white northern beans, drained and rinsed*
Basil Pesto Drizzle:
- 1 cup packed fresh basil leaves
- ¼ cup olive oil
Instructions
- Add the oil to a large pot or dutch oven over medium heat. Add the onion, carrots and celery and cook until onion is translucent, about 5-6 minutes.
- Add in the red pepper flakes, squash and zucchini and cook another 5-6 minutes until vegetables have softened a bit.
- Add in the vegetable broth and soup and reduce heat to medium-low.
- While the vegetables are cooking, bring a small pot of water to a boil.
- Add the ditalini noodles and cook until just al dente according to package directions. Drain and rinse with cold water.
- Add the noodles and beans to the soup and cook another 2-3 minutes. Season to taste, adding salt and freshly ground pepper as needed.
- Ladle into bowls and serve with basil swirl, below.
- Basil Drizzle: Place the basil and olive oil in a food processor or blender and puree until basil is finely minced and bright green.
Notes
You can use either garbanzo or white northern beans. Garbanzo beans are a bit heartier, but white northern beans are creamier!