Red Winter Minestrone with Winter Greens Pesto

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1/2 cup small pasta, such as ditalini
• 1/2 cup fresh spinach, chopped
• Salt and pepper, to taste

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic, oregano, basil, and red pepper flakes and cook for 1 minute.
4. Add the diced tomatoes and cook for 2 minutes.
5. Add the vegetable broth, kidney beans, cannellini beans, garbanzo beans, and pasta and bring to a boil.
6. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
7. Add the spinach and simmer for an additional 5 minutes.
8. Season with salt and pepper, to taste.
9. Serve hot with a dollop of winter greens pesto.

Interesting Facts

• Minestrone is a traditional Italian soup that is usually made with vegetables, beans, and pasta.
• Winter greens pesto is a delicious topping for minestrone and is made with kale, parsley, basil, and olive oil.
• This soup is a great way to use up any vegetables in your fridge.