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Black-eyed Beans, Vegetable and Pesto Minestrone (GF, V)
I guess if you have been following my blog you would know by now that soups are not exactly my favourite food. In fact, I have only one soup recipe on my blog till date! My husband and daughter, on the other hand, enjoy their soup. But Akshaya always tells me that I am not very good at making soup a
Servings
4serving
Servings
4serving
Ingredients
For the Soup :
For the Pesto :
To serve :
Instructions
  1. Prepare the pesto by pounding all the ingredients together. Keep aside.
  2. Heat the oil, add the garlic paste and onions and sautxe9 till the onions become transparent. Add the celery, carrots, zucchini and cabbage and sautxe9 for a minute. Add about four cups of water, the tomato purxe9e, salt and sugar. Stir well and bring to a boil.
  3. Simmer until the vegetables have cooked but are firm. Add the beans and pasta and simmer again for about 10 minutes, until the pasta has cooked. Add the pepper and pesto and mix well.
  4. Serve out into individual bowls and sprinkle with cheese, if using. This is my submission to Susan’s Eighth Helping of My Legume Love Affair. Since we had this soup without the cheese, it also goes to Vaishali’s Its A Vegan World where the flavour of the month is Italian.