Best 3 Shellfish Minestrone With Basil Pesto Recipes

Indulge in the culinary delight of Shellfish Minestrone with Basil Pesto, a symphony of flavors that will tantalize your taste buds and transport you to the vibrant streets of Italy. This hearty and comforting soup, brimming with an array of seafood treasures, fresh vegetables, and aromatic herbs, is a feast for the senses. Dive into the succulent shrimp, tender mussels, and delectable calamari, each bite bursting with briny goodness. The medley of vegetables, including carrots, celery, onions, and zucchini, adds a vibrant crunch and sweetness, while the rich tomato broth envelops all the ingredients in a luscious embrace. Drizzle the vibrant basil pesto over the soup, its herbaceous fragrance mingling with the savory flavors, creating a symphony of tastes that will leave you craving more. Whether you're seeking a satisfying meal on a chilly evening or a delightful lunch that celebrates the bounty of the sea, this Shellfish Minestrone with Basil Pesto is sure to become a cherished favorite. Dive in and savor the exquisite flavors of this Italian masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER MINESTRONE WITH PESTO

Summer Minestrone with Pesto image

Categories Soup/Stew Bean Cheese Tomato Vegetable Appetizer Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons Classic Pesto
Freshly grated Parmesan cheese

Steps:

Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

GREEN PESTO MINESTRONE

Green pesto minestrone image

A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads

Provided by Esther Clark

Categories Dinner, Soup, Supper

Time 35m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
1.4l vegetable stock
2 small lemons , zested and juiced
170g orzo
120g frozen peas
250g frozen spinach
50g pesto
garlic flatbreads , to serve (optional)
60g parmesan (or vegetarian alternative), grated

Steps:

Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.
Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.

Nutrition Facts : Calories 334 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

MINESTRONE WITH BASIL PESTO

Minestrone With Basil Pesto image

Make and share this Minestrone With Basil Pesto recipe from Food.com.

Provided by dicentra

Categories Low Protein

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 quarts chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
3/4 cup chopped leek
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped yellow bell pepper
2 minced garlic cloves
1 lb summer squash, cubed
1 cup frozen peas, thawed
2 cups cooked elbow macaroni
basil pesto
salt and pepper
shredded parmesan cheese, as garnish

Steps:

Combine all ingredients except summer squash, peas, macaroni, basil pesto, salt, pepper and cheese in slow cooker.
Cover and cook on high 4-5 hours, adding summer squash during last hour and peas, macaroni, and basil pesto during last 20 minutes.
Season to taste with salt and pepper. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 161, Fat 2.2, SaturatedFat 0.6, Sodium 981.4, Carbohydrate 23.7, Fiber 5.6, Sugar 4.3, Protein 11.3

Tips:

Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you save time and avoid scrambling during the cooking process.
Use fresh seafood: The fresher your seafood is, the better your minestrone will taste. If you can, try to buy seafood that was caught or harvested within the last day or two.
Don't overcook your seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood can become tough and rubbery.
Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It will give your minestrone a rich, flavorful base.
Add the pesto at the end: Pesto is a delicate sauce, so it's best to add it to your minestrone just before serving. This will help preserve its flavor and color.

Conclusion:

This shellfish minestrone with basil pesto is a delicious and easy-to-make soup that's perfect for a light lunch or dinner. The combination of seafood, vegetables, and pesto creates a flavorful and satisfying soup that's sure to please everyone at the table. So next time you're looking for a quick and easy seafood recipe, give this shellfish minestrone a try. You won't be disappointed!