MINESTRONE WITH PESTO CROSTINI

Ingredients

• 1 Jar (7 oz) Nuovo Classic Genovese Pesto
• 6 Cups Organic chicken broth or vegetable broth
• 2 Tbsp Extra virgin olive oil
• 1 Carrot, washed, peeled, and ¼” diced
• 1 Celery stalk, washed, peeled, and ¼” diced
• 1 Red onion, washed, peeled and ¼” diced
• One 14-ounce can or jar Italian cannellini beans, drained
• One 14-ounce can diced Italian tomatoes
• Salt and pepper to taste
• 4 tbsp Parmigiano Reggiano, grated
• 1 French baguette

Directions

1. Pre-heat oven to 350° F.

2. Slice baguette diagonally into ½” slices and brush both sides with olive oil.

3. Place bread on baking sheet and toast in oven until golden, NOT brown (about 10 to 15 minutes, depending on the oven).

4. Remove sheet pan with bread from oven and allow to cool. Evenly spread with basil pesto.

5. Heat olive oil in a stockpot over medium heat. Add carrots, celery, and onions and sauté until soft, but do not allow to brown.

6. Add broth, tomatoes, and cannellini beans and bring to a simmer. Season with salt and pepper to taste. Cook for 10 more minutes.

7. Serve at once in individual bowls with one basil pesto crostino on each portion, and extra crostini on the side.

8. Sprinkle each serving with Parmigiano Reggiano. Enjoy!

Product Used