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Waste Free Minestrone Soup

Kick off soup season with this delicious and hearty recipe! And even better, reduce waste by using the parmesan rind and carrot tops.

The Carrot top pesto topping is out of this world - excellent on pastas and other dishes too!

Waste Free Minestrone Soup

Total Time:

50mins

Prep:

15mins

Cook:

35mins

Dietary Preference(s):

Vegetarian, Gluten Free

Ingredients

  • 2 tbsp Olive oil
  • 1 Yellow onion, chopped
  • 3 Garlic cloves, minced
  • 2 Celery stalks, chopped
  • 2 medium carrots, chopped (save the greens on top!)
  • 2 cups Chopped Roma tomatoes with their juices
  • 1 tsp Sea salt
  • 1/2 tsp Pepper
  • 5 cups Vegetable broth
  • 1 398ml can cannellini or navy beans, rinsed and drained
  • 1/2 cup Parmesan cheese (save rind)
  • 4 Sprigs of fresh thyme
  • 1 Bay leaf
  • 1 Parmesan cheese rind
  • 1 cup bulk brown rice elbow pasta
  • 3 cups Seasonal greens, chopped (kale or chard)
  • Carrot Top Pesto
  • 1/2 cup Chopped carrot tops
  • 1/2 cup Loosely package basil
  • 1/4 cup Choppe, toasted walnuts
  • Juice of half lemon
  • 1 Garlic clove
  • 6 tbsp Olive oil
  • 1/4 cup Parmesan cheese
  • Salt and pepper to taste

How to Make It

1.

Make the carrot top pesto by combining the carrot tops, basil, walnuts, lemon juice, garlic clove, salt, pepper and olive oil to a food processor or small blender and pulse until it’s broken down into small pieces and it’s a spreadable texture. Pour into a small bowl and stir in the parmesan cheese. Set aside.

2.

To a large soup pot, heat olive oil over medium heat. Once warmed add the diced onion and cook for 3-5 minutes until softened. Add the minced garlic and cook 2-3 more minutes until fragrant. Add the chopped celery and carrots; cook for 6-8 minutes, stirring occasionally, until vegetables are more caramelized.

3.

Add the chopped tomatoes and their juices, salt, pepper, broth, beans, parmesan cheese rind, thyme sprigs and bay leaf. Bring to a simmer over medium-high heat and then turn to medium-low, keep at a simmer and cook for 15 minutes, lid on the pot most of the way. Stir occasionally.

4.

Keeping at a simmer, add the pasta and cook, stirring occasionally until the pasta is cooked through to al dente. Remove the parmesan rind and bay leaf.

5.

Once the pasta is cooked, remove from the heat and stir in the chopped greens. Taste and adjust seasoning with more salt and pepper if desired. *Note: the pasta does absorb more of the broth as the soup sits so feel free to add an extra cup of broth if desired.*

6.

Serve in bowls topped with shredded parmesan cheese, carrot top pesto and a drizzle of olive oil.

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