Pesto Hominy Minestrone Soup

With the summer abundance of basil, we try to find as many creative ways of incorporating pesto into our meals as we can.  My kids will usually eat anything if pesto is involved.  They especially love pesto pasta and pesto pizza, but they also happily eat this pesto minestrone loaded with hominy, beans, and lots of fresh vegetables.  I’m including my favorite basil and parsley pesto recipe, but I imagine that this soup would be terrific with any type of pesto.  Basil is the dominant flavor in this pesto, but the small addition of parsley adds brightness to both the color and flavor.

I often save the rinds from parmesan cheese and freeze them to use in flavoring soups.  This is a perfect soup for using leftover parmesan rinds if you have some.   If you don’t have parmesan rinds, stir in some freshly grated parmesan or pecorino at the very end.  Serve the soup alongside a loaf of crusty bread or on top of a bed of brown rice.

Pesto Hominy Minestrone Soup

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups diced leeks (white and light green parts only), about 2 leeks
• 2 teaspoons minced garlic
• 2 teaspoons balsamic vinegar
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 2 medium carrots, diced
• 8 ounces coarsely chopped cabbage, about 3 cups
• 1 32-ounce can hominy, drained and rinsed
• 1 15-ounce can red kidney beans, drained and rinsed
• 1 15-ounce can chickpeas, drained and rinsed
• 1 28-ounce can diced tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 2 tablespoons tomato paste
• 1-2 parmesan rinds or 1/4 cup grated parmesan or pecorino
• Salt and freshly ground pepper to taste
• 1 cup pesto

Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the leeks and stir with the wooden spoon until leeks are slightly wilted, about 5 minutes. Add the garlic and balsamic vinegar and stir for another minute.
2. Add the oregano, red pepper flakes, carrots, cabbage, hominy, kidney beans, chickpeas, tomatoes, tomato paste, parmesan rinds (if using), 2 1/2 cups water, and the broth. Bring to a boil. Lower heat and simmer for 30-45 minutes, until vegetables are softened and flavors are melded. Season to taste with salt and pepper. Add a pinch of sugar if you feel you need to balance the acidity of the tomatoes. Stir in the grated parmesan cheese, if using.
3. Serve with a dollop of pesto on top and mix well to incorporate.

Notes

adapted from Whole Grains Every Day Every Way

Basil and Parsley Pesto

Ingredients

• 1 cup tightly packed fresh basil leaves
• 1/2-3/4 cup freshly grated Parmesan
• 1/2 cup olive oil
• 1/3 cup pine puts
• 1/3 cup fresh parsley
• 3-5 cloves garlic
• 1/2-3/4 teaspoon salt

Instructions

1. Place all ingredients in a blender or food processor and process until desired consistency.