Tuscan Summer Minestrone with Sun Dried Tomato Pesto recipes

Ingredients

• 1/4 cup olive oil
• 1 sweet onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 red pepper, chopped
• 2 zucchini's and or yellow summer squashes, chopped (I used one of each)
• 1 ear corn, kernels remove, but cobs reserved
• 2 cloves (or more if you love garlic), minced or grated
• 6-8 cups chicken or vegetable broth
• 1 sprig fresh rosemary
• 1 small bunch tuscan kale (or curly kale), chopped
• 1-2 cups DeLallo Orecchiette Pasta (if need used a gluten free variety)
• 1 parmesan rind, plus grated parmesan for serving (leave this out for vegan version)
• 2 cups cannellini beans, drained and rinsed if using canned
• salt
• pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup fresh basil, sliced
• 1/2 cup homemade or store-bought sun-dried tomato pesto

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