Vegetarian Minestrone with Thick Beans and Pasta

Ingredients

• 750 ml vegetable broth (ready-made)
• 500 g chunky tomatoes (1 pack)
• 150 g pasta (Garganelli, Penne, Rigatoni…)
• 250 g thick white beans (canned)
• 300 g mixed frozen vegetables
• 4 tbsp balsamic vinegar
• 50 g Parmesan (freshly grated)
• Salt
• black pepper (ground)
• 1 baguette
• 4 tbsp pesto
• 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, and simmer until the pasta is al dente (see package instructions) and the vegetables are tender. Stir in rosemary, balsamic vinegar, and Parmesan, then season with salt and pepper.

3. 3.

   Slice the baguette diagonally into rounds and toast them golden brown in a hot oven or toaster. Spread pesto on the baguette slices.

4. 4.

   Serve the soup with the pesto-topped baguette on the side.