Recipe for Summer Minestrone Soup
Number of servings - 4
Chicken broth - 4 cups
Canned white beans - 7 oz
Green beans - 7 oz (sliced)
Onion - 1 pc. (peeled and chopped)
Celery - 2 stalks (chopped)
Asparagus - 8 oz (sliced)
Parmesan - 3 tbsp (grated)
Pesto sauce - 3-4 tbsp
Garlic - 1 clove (minced)
Olive oil - 2 tbsp
Cream - 1/2 cup
Salt and ground black pepper to taste
Heat olive oil in a large saucepan. Saute onion and celery for 7-10 minutes.
Pour chicken broth and bring to a boil. Cover and simmer 10-15 minutes. Salt and pepper to taste.
Add asparagus, canned and green beans and simmer 5-7 minutes.
Remove from heat, pour cream, add pesto and parmesan cheese. Stir to combine.
Pour cooked soup in bowls and garnish to taste.
Ready in: 40 minutes.