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Veggie Minestrone with Pesto

 It's fall. Fall is time for cozy sweaters, scarves, apple crisp, pumpkin spiced everything, and soups! This is a yummy, quick veggie minestrone. Great for a weeknight when you have no time or a weekend after a chilly visit to the pumpkin patch or apple orchard. 


1 carrot, sliced

2 celery stalks, sliced

1 onion, diced

garlic, minced

14.5 ounce can whole peeled tomatoes, broken apart

15 ounce can kidney beans

1⁄2 cup elbow macaroni 

2 ounces basil pesto

olive oil, salt, pepper


Heat 1 tablespoon oil in a medium pot over medium-high heat. Add sliced carrots, onion, celery, and a pinch each of salt and pepper . Cook, stirring occasionally, until veggies are softened and lightly browned.

To same pot, add chopped garlic and cook while stirring, until fragrant. Add beans and their liquid, chopped tomatoes, 3 cups water, and 1 teaspoon salt . Bring to a boil, then reduce heat to medium-low; cover and simmer until veggies are tender. 

Bring soup to a boil over high heat. Add 1⁄2 cup pasta and cook, stirring often, until al dente.

Stir half of the pesto into soup and season to taste with salt and pepper.

Serve minestrone with remaining pesto drizzled over top and a big slice of crusty bread. Enjoy!


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