Classic Minestrone with Pesto

Ingredients

• 750 ml vegetable broth
• 500 g chunky tomatoes (1 can)
• 150 g pasta (Garganelli, Penne, Rigatoni…)
• 250 g thick white beans
• 300 g mixed frozen vegetables
• 4 tbsp balsamic vinegar
• 50 g Parmesan (freshly grated)
• Salt
• black pepper (ground)
• 1 baguette
• 4 tbsp pesto (jar)
• 1 sprig rosemary

Instructions

1. 1.

   Drain the beans.

2. 2.

   Bring vegetable broth and tomatoes to a boil in a pot, add pasta, beans, and vegetables, then simmer until the pasta is al dente (see package instructions) and the vegetables are tender. Stir in rosemary, balsamic vinegar, and Parmesan, and season with salt and pepper.

3. 3.

   Slice the baguette diagonally and toast it in a hot oven or toaster until golden brown. Spread pesto on the baguette slices.

4. 4.

   Serve the soup with the pesto-topped baguette.