by Tarla Dalal
Added to 141 cookbooks
This recipe has been viewed 18068 times
Minestrone is probably known worldwide. Every region and every cook in italy has their own version and personal view about minestrone. The word grew out of "minestra" which means a broth, and the one thing all minestrones tend to have in common is that they are hearty vegetable soups. The single ingredient most frequently used is beans. Short pasta or rice may also be added. The best known version comes from milan. This version has plenty of vegetables and the pesto lends a slightly nutty flavour to the soup. This soup is best served just as it is completed. You can make the pesto sauce ahead, however add it while finishing the soup.
- Heat the olive oil in a pan, add the onions, celery, carrots, zucchini, garlic and sauté till the onions turn translucent.
- Add the pasta, tomatoes, baked beans and 4 cups of hot water and simmer till the pasta is just cooked (approx. 8 to 10 minutes).
- Add the salt, pepper and the prepared pesto and mix well.
- Serve hot, sprinkled with parmesan cheese.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.