Vegetable Minestrone Soup with White Beans, Whole Wheat Pasta, and Pesto Sauce

A delicious and nutritious vegetable soup filled with white beans, whole wheat pasta, and topped with pesto sauce.



Ingredients

  • 400 grams cooked white beans
  • 100 grams whole wheat pasta
  • 600 grams butternut squash
  • 400 grams tomato puree
  • 1 onion
  • 2 cloves of garlic
  • 1 celery stalk
  • 2 bay leaves
  • 1.5 liters of water or vegetable broth
  • 1 teaspoon of dried herbs
  • 2 tablespoons of extra virgin olive oil
  • 4 tablespoons of pesto sauce
Steps

Prepare the vegetables by washing, peeling, and chopping them. Cut the onion, garlic, carrot, and celery into slices. Cut the butternut squash into small cubes.


In a pot, saut the chopped onion with a pinch of salt in hot olive oil. Cook over medium heat for about seven minutes. Add the rest of the vegetables and continue cooking for another five minutes, stirring occasionally.


Add the dried herbs and wait for about 30 seconds to release their aroma. Add the tomato puree, white beans, water or vegetable broth, bay leaves, and salt. Cook for about 25-30 minutes.


Once the butternut squash is tender, add the pasta. Mix well and cook until al dente, about 10 minutes.


Serve the desired amount in each bowl and top with pesto sauce as a final touch.


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