Minestrone Soup Drizzled with Barilla® Rustic Basil Pesto

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Ingredients 4 Servings

  • ½ box Barilla® Ditalini
  • 1 jar Barilla® Tomato Basil sauce
  • 1 jar Barilla® Rustic Basil Pesto
  • 4 tablespoons extra virgin olive oil
  • ½ cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 clove garlic
  • 1 bunch of asparagus, cut 1 inch
  • 64 Fluid ounces vegetable stock
  • 1 bay leaf
  • 1 can (15 oz.) kidney beans, drained
  • 3 cups butternut squash, diced
  • ½ cup Parmigiano-Reggiano cheese, grated (optional)
  • Salt and black pepper to taste
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  • In large soup kettle, bring broth to a boil.
  • Meanwhile, heat olive oil in a large skillet over medium heat; add celery, carrots, and garlic; sauté for 4-5 minutes or until vegetables are slightly tender, stir in tomato basil sauce, bring to a boil then remove from the heat; slowly add to the broth.
  • Add beans, squash, onions and bay leaf to the broth.
  • Bring to a gentle boil, reduce heat to a simmer, cover and cook for 20 minutes.
  • Add pasta and asparagus; cook an additional 7 minutes, season with salt and pepper
  • Let rest 20 minutes before serving.
  • Drizzle each serving with Barilla® Rustic Basil Pesto and cheese (optional).
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