Classic Minestrone Soup with Rosemary Pesto Recipe

Name: Classic Minestrone Soup with Rosemary Pesto Recipe
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, sliced; Two 1⁄3-inch-thick slices prosciutto, cut in thin strips; 2 large carrots, sliced; 8 chard leaves, cut in thin strips; 1 small cabbage, sliced thinly; 14 to 16 ripe Italian paste tomatoes, peeled, seeded and chopped; or 3 tablespoons sun-dried tomato paste; 8 cups chicken or vegetable stock; 3 large cloves garlic, minced; Handful fresh Italian parsley leaves; Leaves from two 3-inch sprigs of fresh rosemary; 6 tablespoons freshly grated Parmesan, plus more for garnish; 1⁄2 dried hot pepper; Salt; pepper; 2 cups cooked cannellini beans or one 15-ounce can kidney beans; 2 handfuls Romano beans, cut into 1-inch pieces; 1 small green zucchini, sliced; 4 ounces wide pasta noodles, broken into 3-inch pieces

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This tasty herbal soup gets a unique twist with the addition of rosemary pesto.

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Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
Two 1⁄3-inch-thick slices prosciutto, cut in thin strips
2 large carrots, sliced
8 chard leaves, cut in thin strips
1 small cabbage, sliced thinly
14 to 16 ripe Italian paste tomatoes, peeled, seeded and chopped; or 3 tablespoons sun-dried tomato paste
8 cups chicken or vegetable stock
3 large cloves garlic, minced
Handful fresh Italian parsley leaves
Leaves from two 3-inch sprigs of fresh rosemary
6 tablespoons freshly grated Parmesan, plus more for garnish
1⁄2 dried hot pepper
Salt
pepper
2 cups cooked cannellini beans or one 15-ounce can kidney beans
2 handfuls Romano beans, cut into 1-inch pieces
1 small green zucchini, sliced
4 ounces wide pasta noodles, broken into 3-inch pieces