Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.

[nverland]

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.

INGREDIENTS

1/4 cup olive oil
1 sweet onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 red pepper, chopped
2 zucchini’s and or yellow summer squashes, chopped
1 ear corn, kernels remove, but cobs reserved
2 cloves (or more if you love garlic), minced or grated
6-8 cups chicken or vegetable broth
1 sprig fresh rosemary
1 small bunch Tuscan kale (or curly kale), chopped
1-2 cups DeLallo Orecchiette Pasta (if need used a gluten free variety)
1 parmesan rind, plus grated parmesan for serving (leave this out for vegan version)
2 cups cannellini beans, drained and rinsed if using canned
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
1/4 cup fresh basil, sliced
1/2 cup homemade or store-bought sun-dried tomato pesto

INSTRUCTIONS

Heat the oil in the bottom of a large soup pot. Once hot add the onion, carrots, celery and red pepper. Season with salt and pepper. Cook, stirring every so often for about 10 minutes or until the onion is fragrant and the veggies are slightly soft. Add in the zucchini (and or summer squash), corn and garlic. Cook, stirring every so often for another 10 minutes or until the zucchini is softened slightly.
Add the chicken or veggie broth, the reserved corn cobs and the parmesan rind, bring the soup to a boil. Add the rosemary and kale, reduce the heat to a simmer for about 10 minutes. After 10 minutes bring the soup back to a boil and add the pasta. I added about 2 cups of pasta, but my soup was heavy on the pasta! Boil the pasta until al dente, if needed add more broth to thin the soup. Remove from the heat stir in the cannellini beans, parsley, basil and about 1/2 cup parmesan cheese. Taste and season with salt and pepper to your liking. Remove the parmesan rind.
Allow the soup to cool slightly and then serve with more grated parmesan.