Spring Pesto Minestrone Soup

A delightful and vibrant minestrone soup perfect for spring, featuring a medley of fresh vegetables, cannellini beans, orzo pasta, and a flavorful pesto twist.

Ingredients:

• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup zucchini, diced
• 1 cup green beans, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup orzo pasta
• 4 cups vegetable broth
• 2 cups water
• 1 can 15 oz cannellini beans, drained and rinsed
• 1/2 cup fresh peas
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup pesto sauce
• Grated Parmesan cheese for serving

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in garlic, carrots, and celery

Saut the vegetables until they get a little softer

Add the cherry tomatoes, green beans, and zucchini and mix them in

For an extra 5 minutes, cook

Put in the orzo pasta, cannellini beans, peas, oregano, basil, salt, and pepper

Once the soup starts to boil, lower the heat and let it cook on low for 15 to 20 minutes, or until the pasta is done and the vegetables are soft

Add the pesto sauce and stir it in

Cook for another two to three minutes

If necessary, change the seasoning

Grate some Parmesan cheese on top and serve hot

Have fun with your Spring Pesto Minestrone Soup!