Minestrone genovese

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Step 1

Peel and chop potatoes into quarters.

Step 2

Cook all veggies in 32 oz of broth and 32 oz of water with a bouillon cube. Let simmer for about an hour- 1 1/2 hours minimum.

Step 3

Add three tbsp olive oil, three tbsp of pesto and blend with an immersion blender. Let cook 20 more minutes to thicken.

Step 4

Cook pasta (1/3 box) separately and add in to the soup after.

Step 5

Finish soup with salt, black pepper and lots of Parmesan to taste!