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Tuscan bean minestrone soup with basil parsley pesto

Tuscan bean minestrone soup with basil parsley pesto

Pesto Italian cuisine

Here is my twist on the classic basil pesto! Honey is the secret ingredient. Using both lemon juice and zest adds real zing to the flavor of the basil and parsley. <br /> <br />Minestrone means BIG SOUP in Italian and this fits the description perfectly. The zucchini is sautéed separately and added at the end of the cooking time so it stays crisp and green when serving the soup. The basil parsley pesto is added at the end of the cooking time to enrich the soup and then a dollop is added as a topping to serve. Serve this Tuscan soup with white or wild rice on top, a dollop of pesto and then a sprinkle of grated Parmigiano Reggiano cheese. I like to serve my homemade cornbread to accompany this soup. <br />COOKS NOTES: Use your food processor slice disk to prep all the vegetables. They will be uniform in size.