Minestrone Soup with Pesto Baguette
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 750 milliliters Vegetable broth
- 1 pkg crushed Tomatoes (About 500 grams)
- 150 grams Pasta (Garganelli, penne, rigatoni ...)
- 250 grams thick, white Beans
- 300 grams mixed Frozen vegetables
- 4 Tbsps balsamic vinegar
- 50 grams Parmesan (freshly grated)
- salt
- freshly ground peppers
- 1 Baguette
- 4 Tbsps Pesto (from a jar)
- 1 sprig rosemary
Preparation steps
1.
Drain beans.
2.
Boil broth and tomatoes in a saucepan, add pasta, beans and vegetables simmer until pasta is cooked al dente (see package directions) and vegetables are soft. Add rosemary, balsamic vinegar and Parmesan, stir and season with salt and pepper.
3.
Cut baguette diagonally into slices and toast under a preheated oven broiler, watching carefully, or in a toaster until golden brown. Spread baguette slices with pesto.
4.
Serve minestrone soup with pesto baguette.
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