Pesto Minestrone

This is a variation on the tomato based minestrone. I have an intolerance to nightshade family ingredients so this recipe is perfect for me and very satisfying. If you love pesto, this is sure to be on your favorites list. Gluten-free, diabetic friendly, low fat, lactose free (without the cheese), vegan and heart healthy.

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minestrone

Pesto Minestrone

Yield: 10-12 servings

 8 cups water
1/2 lb. sliced baby carrots
5 ribs of celery diced
1 yellow onion diced
1 bunch Swiss chard chopped
1-10 oz. bag baby spinach
1 10 oz. bag of Italian green beans
1 white yam peeled and diced
1 zucchini diced
1 bunch fresh basil
1 cup basil pesto
1 cup of chardonnay or Chablis
2-15.5 oz. cans od garbanzo beans
1-15 oz. can of cannellini beans
1 ½ tablespoons salt
1 tablespoon Italian seasoning
1 tablespoon olive oil
5 cloves of garlic
Black pepper to taste

Sauté onions and garlic in olive oil at the bottom of a large soup or stock pot. Add wine and all the other ingredients and bring to a boil. Reduce heat and simmer for 1 hour.
Optional: serve with a spoonful of grated Romano cheese on top as pictured.
Portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com