Recipe: Pesto Minestrone (cauliflower, zucchini, tomatoes, beans)

Pesto Minestrone

2 cups cauliflower (2 small heads), coarsely chopped
1 1/2 cups zucchini (1-2 medium), chopped
3 cans (14.5 oz) chicken broth, reduced sodium
1 (16 oz) can tomatoes, diced, drained
1 cup elbow macaroni or small pasta shells
3 cup kidney beans or blackeyed peas, drained and rinsed (1 cup dry makes 3 cups cooked) or 2 cans (15 oz each)
1 cup carrot (1 medium), sliced
1 cup onion (1 medium), chopped
2 tbsp olive oil (for pesto)
2 garlic cloves (for pesto)
1 cup basil leaves, fresh, loosely packed or (for pesto)
1 cup Italian parsley plus 1 t dried basil leaves (for pesto)
1 tbsp water

In a 5-6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender.

Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes.

Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto.

Servings: 8
Source: USDA