NOTES FROM THE CLEAN FOOD COACH
I love this soup with a swirl of pesto stirred in just before serving. You can always buy a premade pesto to save time, but it’s easy enough to make your own. Just combine 2 Tbs. pine nuts, 1 cup basil leaves, and 2 Tbs. sundried tomatoes in their oil in a food processor, and pulse to break up. Add 1– 3 Tbs. extra virgin olive oil plus sea salt and fresh ground pepper to taste, and continue to pulse to desired consistency. Enjoy a spoonful with each bowl of minestrone. You can use any extra to top baked chicken thighs or white fish right after cooking.