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
- 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.
- 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.
- Serve with a dollop of pesto on top and mix well to incorporate.
Notes
adapted from Whole Grains Every Day Every Way
Find it online: https://www.gatheranddine.com/pesto-hominy-minestrone-soup/