Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Italian Vegetable Soup with Wild Garlic Pesto
A rustic and warming minestrone-style soup packed with zucchini, beans, and leafy greens in a rich tomato broth. The dish is elevated with a swirl of vibrant, homemade wild garlic pesto for a pungent and fresh finish. It is a comforting, vegetable-forward meal that celebrates traditional Italian farmhouse cooking.
A rustic and warming minestrone-style soup packed with zucchini, beans, and leafy greens in a rich tomato broth. The dish is elevated with a swirl of vibrant, homemade wild garlic pesto for a pungent and fresh finish. It is a comforting, vegetable-forward meal that celebrates traditional Italian farmhouse cooking.
Ingredients
- 115 g Zucchini
- 150 g Frozen Mirepoix
- 65 g Canned Kidney Beans
- 25 oz Grated Parmesan
- 5 tbsp Frozen Italian Herbs
- 10 piece(s) Wild Garlic Pesto
- 8 tbsp Vinegar
- 250 ml Vegetable Broth
Instructions
- On low heat, bring the vegetable broth and mirepoix (still frozen) to a slight boil for 10 minutes.
- Drain the kidney beans; peel and cut the zucchini into small pieces.
- Add the beans and zucchini to the pot as well as the wild garlic pesto, 1 tbsp. Vinegar and 2 tbsp. herbs. Let simmer for 5 minutes.
- Divide the soup into two bowls and sprinkle the desired amount of Parmesan over the top.
Storage and Meal Prep Tips
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