- Prep: 10 min
- Cook Time: 22 min
- Total: 32 min
- Serving: 6 Servings
Making a hearty Minestrone soup does not have to be a lengthy and time-consuming process. Try this ultra-quick recipe, served with a side of pesto toasts, and get a steaming bowl ready and on the table in 30 minutes.
- 6 long diagonal baguette slices
- 1-1/2 tablespoons prepared pesto plus 2 tablespoons for the soup
- 1/3 cup grated parmesan
- 2 large garlic cloves, finely chopped
- 1/4 teaspoon hot pepper flakes
- 1 tablespoon olive oil
- 3 cups chopped kale
- 1 cup water
- 2 cans vegetable soup (18- to 19-ounces each)
- 1/3 cup ditalini or other small tubular pasta
- Preheat your oven to 425 degrees.
- Put the bread onto a baking sheet. Spread each bread slice with the prepared pesto and then top each with parmesan cheese. Place in the oven and cook for 10 minutes until toasted.
- In the meantime, place the olive oil into a large sauté pan over medium heat. Once it begins to shimmer, add the garlic and the pepper flakes and sauté for 2 minutes. Stir in the kale, water and a few pinches of salt and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the mixture for 6 minutes.
- Stir in the soup and bring the mixture to a boil over medium-high heat. Once boiling, add the pasta and cook for 12 minutes. Remove the pot from the heat, stir in the 2 tablespoon of pesto and serve immediately with the prepared toasts.