Minestrone Toscano With Pesto Croute

Chunky fresh vegetable soup with crusty bread This recipe is from FoodFood TV channel

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Minestrone Toscano With Pesto Croute
Main Ingredients Macaroni, Tomato puree
Cuisine Italian
Course Soups
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Minestrone Toscano With Pesto Croute

  • 2 tablespoons Macaroni
  • 1 1/2 Tomato puree
  • 4 cloves Garlic,crushed and chopped
  • 1 medium Onion ,chopped
  • 1 medium Potato,cut into small pieces
  • 3 cup Vegetable stock
  • 1 medium Carrot,cut into small pieces
  • 3-4 French beans,cut into small pieces
  • to taste Salt
  • 1/2 teaspoon Black peppercorns,crushed
  • 1/4 teaspoon Dried mixed herbs
  • 1 medium Zucchini,cut into small pieces
  • 1/4 small Cabbage,chopped
  • 1/2 cup Tomato puree
  • 2 tablespoons Tomato concasse
  • for garnishing Parmesan cheese,grated


  1. Heat the olive oil in a deep non stick pan. Add the garlic, onion and potato and sauté till translucent. Add the macaroni and continue to sauté. Add the vegetable stock and stir to mix. Add the carrot and cover and cook for two to three minutes. Add the French beans, salt, freshly crushed peppercorns, dried oregano or dried mixed herbs and stir to mix. Add the zucchini, cabbage and stir again.
  2. Cover and cook for another two to three minutes. Add the tomato puree and tomato concassé. Stir well and simmer till the vegetables are done. Serve hot, garnished with Parmesan cheese and pesto crôute.