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Pesto Minestrone

SUBMITTED BY: Natalie Cataldo

"Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. 'It's a hit in my house,' says the Des Moines, Iowa cook. 'If you don't like zucchini, use another vegetable,' she suggests."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (2)
PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 2 1/4 cups water
  • 2 cups frozen mixed vegetables
  • 1 (14.5 ounce) can vegetable broth
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups diced zucchini
  • 2 tablespoons prepared pesto

DIRECTIONS

  1. In a large saucepan, saute onion and garlic in oil until tender. Stir in water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the tortellini, zucchini and pesto. Simmer, uncovered, 6-8 minutes longer or until pasta and vegetables are tender.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by wecanworkitout
I had big hopes for this one but it just didn't have any taste....I kept rechecking the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Jennifer
This is one of those wonderful soups for a cold, dreary day that warms you from the inside. ... MORE


 
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