Green Summer Minestrone with Pesto
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Cooking tools:
- Food processor
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Grater
- Wooden spoon
- Ladle
- Serving bowl
- Stove
- Spatula
- Kitchen timer
Ingredients
- 1/4 cup Pompeian Organic Robust Extra Virgin Olive Oil, plus more for serving
- 2 small shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 48-ounces chicken or vegetable broth
- 1-2 parmesan rinds (optional)
- 1 cup ditalini pasta, or another smaller pasta shape
- 1 cup chickpeas, drained and rinsed
- 1 cup green beans, 1-inch pieces
- 1 cup peas (frozen works)
- 2 small zucchini, cut lengthwise, and then sliced into half moons
- 4-6 kale leaves, ribs removed, and roughly chopped
- 1/2 lemon, juiced
- Grated Parmesan cheese, for serving
- 2 cups fresh basil, no stems
- 1/4 cup toasted pine nuts or walnuts
- 2 large garlic cloves
- 1/2 cup Pompeian Organic Robust Extra Virgin Olive Oil
- 1/2 cup parmesan cheese, grated
- Kosher salt to taste
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