A hearty and flavorful minestrone soup, featuring pesto as a secret ingredient for an extra depth of flavor, packed with various vegetables, ditalini pasta, and beans, topped with olive oil and Parmesan cheese.
1. In a large pot heat some olive oil; add chopped onions, celery, and carrots.
2. Then add the garlic and jalapeño, let it cook for 2-3 minutes.
3. Add the veggies , vegetable stock, crushed tomatoes, rosemary, thyme, pesto, red crushed pepper, red chili powder, black pepper, Parmesan rind (if using), and salt.
4. Add pasta Let everything come to a boil then cook on medium low heat for about 7-8 minutes.
5. Then add beans, and kidney beans. Cook for another 2-3 minutes then add spinach/ kale.
6. Cook until all the spinach/ kale has wilted. Add a spoonful of pesto (optional, but recommended)
7. Serve hot, top it with olive oil & Parmesan cheese and ENJOY!
