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Vegetable Minestrone with Pesto

Vegetable Minestrone with Pesto Recipe

  • 1/2 cup olive oil
  • 1/2 large onion, chopped (about 1 cup)
  • 1 large stalk celery, chopped (about 1/2 cup)
  • 1 large carrot, chopped (about 1/2 cup)
  • 1 small leek, white and pale green parts only, washed and chopped (about 1/2 cup)
  • 1 large russet potato, peeled and diced (about 1 cup)
  • 1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped
  • 1/2 cup fava beans (freshly shelled, or soaked if dry)
  • 1 cup canned crushed plum tomatoes, with their juices
  • 1 medium zucchini, trimmed and chopped (about 1 1/2 cups)
  • 1/2 cup fresh green beans, cut into 1-inch-long pieces
  • 1/2 cup shelled fresh or frozen peas
  • 1 cup loosely packed chopped fresh spinach (or any fresh greens with stems removed if necessary)
  • One roughly 2-inch-square Parmigiano-Reggiano rind, rinsed
  • Salt and freshly ground black pepper
  • 1/4 cup
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