====== Summer Minestrone al Pesto ======
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===== Ingredients =====
  * 3  tablespoons extra-virgin olive oil
  * 1  large onion, diced, about 1 1/2 cups
  *  Salt and pepper
  * 6  garlic cloves, minced
  * 1  bay leaf
  * 1  tablespoon tomato paste
  *  Pinch of crushed red pepper
  *  Splash of white wine (optional)
  * 2  large very ripe sweet tomatoes, chopped (about 2 cups)
  * 3 or 4  zucchini or summer squash, chopped into roughly 1/2-inch cubes (about 3 cups)
  * ½  pound romano beans, ends trimmed and cut into 2-inch lengths (about 2 cups)
  * 2  cups small, dry pasta, such pennette or orecchiette
  * ½  pound small green beans, ends trimmed and cut into 2-inch lengths (about 1 1/2 cups)
  * FOR THE PESTO:
  * 2  medium garlic cloves, coarsely chopped
  *  Salt and pepper
  * 2  cups basil leaves, loosely packed, washed and dried
  * 1  cup parsley leaves, loosely packed, washed and dried
  * ¾  cup extra-virgin olive oil
  * ¼  cup grated Parmesan, plus more for serving
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===== Info =====
  * **Prep:** 15
  * **Cook:** 30
  * **Serves:** 4
  * [[https://cooking.nytimes.com/recipes/1019396-summer-minestrone-al-pesto|Source]]


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===== Directions =====
  - Set a large, heavy-bottomed soup pot over medium-high heat, and add olive oil. When oil is hot, add onion and season generously with salt and pepper. Cook, stirring frequently, until softened and just beginning to color, 5 or 6 minutes.
  - Add garlic, bay leaf, tomato paste and red pepper. Cook, stirring, for another minute, then add wine, if using, and tomatoes, and bring to a brisk simmer.
  - Add 8 cups water and a good pinch of salt and let mixture return to a brisk simmer. Cook for 10 minutes, then taste for seasoning. The broth should be well seasoned before the vegetables go in.
  - Make the pesto: As the broth simmers, pound the garlic and salt to a paste in a large mortar. Beginning with a few basil leaves at a time, pound basil to a paste, then add  parsley leaves and a little salt. Continue to pound until all the basil and parsley have been pounded into a coarse green paste. (Alternatively, many people may wish to make the pesto in a food processor.)
  - Transfer to a serving bowl and whisk in olive oil and Parmesan. Taste and season with salt and pepper. Set pesto aside covered with a thin layer of oil or with plastic film pressed against its surface to prevent oxidation.
  - Add the zucchini, romano beans and pasta to the simmering broth and cook 7 to 8 minutes, until pasta is al dente. Add green beans and cook for a minute or 2.
  - Ladle soup into bowls, topping each with a dollop of pesto. Pass more grated Parmesan at the table.

{{tag>soup tomato zucchin squash green_beans pasta beans basil parsley pesto parmesan easy}}
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