Name: Fire Roasted Minestrone with Kale Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 people
Ingredients: 2 tablespoons olive oil; 1 sweet onion (diced); 2 garlic cloves (minced); ½ teaspoon salt; ½ teaspoon pepper; 3/4 cup diced carrots; 1/3 cup diced celery ((use more if you wish!)); 1 rind of parmesan cheese ((if you have it!)); 2 14 ounce cans butter beans, drained and rinsed; 2 14 ounce cans fire roasted diced tomatoes; 4 to 5 cups low-sodium vegetable stock; ½ teaspoon dried basil; ½ teaspoon dried oregano; 1 cup ditalini pasta; 6 cups fresh baby spinach; shaved parmesan, (for topping); 2 cups kale leaves, (torn from stems); ½ cup basil leaves, (torn); 1/4 cup flat leaf parsley, (torn); 1 garlic clove; 1/3 cup finely grated parmesan or romano cheese; 3 tablespoons pistachios; pinch of salt and pepper; 1/3 to ½ cup extra virgin olive oil