Minestrone with Pesto and Parmesan

Name: Minestrone with Pesto and Parmesan
Total time: 45 min
Yield: 4
Ingredients: 150 g small carrots; 150 g broccoli florets; 150 g cauliflower florets; 150 g green beans; 1 stalk leek; 1 l vegetable broth; 300 g shell pasta; 1 bundle basil; 4 tbsp basil pesto (jar); 2 tbsp freshly grated Parmesan

Prep: —

| Servings: 4 | Cook: —

Minestrone with pesto and parmesan is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!

Ingredients

150 g small carrots
150 g broccoli florets
150 g cauliflower florets
150 g green beans
1 stalk leek
1 l vegetable broth
300 g shell pasta
1 bundle basil
4 tbsp basil pesto (jar)
2 tbsp freshly grated Parmesan

Instructions

1.
Peel the carrots and cut them into 4 cm long pieces. Wash, trim, and chop the broccoli and cauliflower into small pieces. Wash and trim the beans as well, cutting them into 2 cm pieces. Slice the leek lengthwise, rinse, trim, and cut into thin rings.
2.
Heat the broth in a pot, add the vegetables and pasta, and simmer over medium heat for about 15 minutes. Season with salt and pepper, ladle into pre-warmed deep bowls, sprinkle with basil leaves, garnish each bowl with a dollop of pesto, and top with parmesan.