Minestrone Soup

Main

• 2 tablespoon olive oil
• 1 sweet onion diced
• 2 garlic cloves minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup diced carrots
• 1/3 cup diced celery (use more if you wish!)
• 1 rind of parmesan cheese (if you have it!)
• 16 ounce cans butter beans, drained and rinsed
• 16 ounce cans fire roasted diced tomatoes
• 4 cup to 5 low-sodium vegetable stock
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 cup ditalini pasta
• 6 cup fresh baby spinach
• shaved parmesan, for topping

Topping

• 2 cup kale leaves, torn from stems
• 1/2 cup basil leaves, torn
• 1/4 cup flat leaf parsley, torn
• 1 garlic clove
• 1/3 cup finely grated parmesan or romano cheese
• 3 tablespoon pistachios
• pinch of salt and pepper
• 1/3 cup to 1/2 cup extra virgin olive oil

Directions

1. Heat a large stock pot over medium-low heat and add the olive oil.
2. Add in the onions and garlic with the salt and pepper and stir. Cook until the onions are translucent, about 5 to 6 minutes.
3. Add in the carrots and celery, cooking for 5 minutes more.
4. 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.
5. 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.
6. Serve the soup with a few drizzles of the kale pesto and freshly shaved parmesan.
7. Kale Pesto
8. Place the kale, herbs, garlic, cheese, pistachios, salt and pepper in a food processor. Pulse until combined and small pieces remain.
9. 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.