I Mixed 2 Minestrone Recipes To Make THIS! | Chef Jean-Pierre

Name: I Mixed 2 Minestrone Recipes To Make THIS! | Chef Jean-Pierre
Total time: 60 min
Ingredients: 1 tbsp Olive oil; 2 cups Onion; 2 cups Carrot; 2 cups Celery; 3 cups Potato, peeled; 2 tbsp Thyme, chopped; 2 tbsp Garlic, minced; 1 lb Green bean; 2 cups Tomato, chopped; 10–12 cups Vegetable broth; ¼ cups Parsley, chopped; ½ lb Pasta; 1 Cannellini bean, cooked; ¼ cups Basil; 1 head Lettuce; Salt; Black pepper, ground; 1 cup Parmesan cheese, grated; ¼ cups Pesto

By Chef Jean-Pierre · 60 min

Ingredients

Olive oil1 tbsp
Onion2 cups
Carrot2 cups
Celery2 cups
Potato · peeled3 cups
Thyme · chopped2 tbsp
Garlic · minced2 tbsp
Green bean1 lb
Tomato · chopped2 cups
Vegetable broth10–12 cups
Parsley · chopped¼ cups
Pasta½ lb
Cannellini bean · cooked1
Basil¼ cups
Lettuce1 head
Salt
Black pepper · ground
Parmesan cheese · grated1 cup
Pesto¼ cups

Instructions

Heat the olive oil in a large soup kettle. When hot, add the onion; when translucent, add the carrots, celery, potatoes and garlic.
Add the stock and salt and pepper to taste. Cook for about 30 minutes at medium heat.
Add the green beans and chopped parsley and cook for 15 more minutes.
Add the pasta and basil and cook for another 15 minutes.
Add the cannellini beans and the lettuce.
Just before serving, add the pesto and parmesan.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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