Cozy Minestrone with Artichoke Hearts

The artichoke hearts set this version of the classic Minestrone apart from all
the rest.

Servings: 8

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Soup Main Course Lunch

American Italian

soup pantry cooking weeknight meals

Instructions

1 Pulse the anchovy, garlic, shallot, olive oil, and tomatoes in a blender until
nearly fully smooth. Stir into the broth/stock and set aside.
2 In a very large pot, saute the onion, garlic, carrots, and celery until softened
and fragrant, about 5-10 minutes.
3 Add the stock mixture, artichokes, beans, potato, greens, chiles, and tomatoes,
and simmer until the greens and artichokes are tender about 10-15 minutes.
4 Stir in the pesto, seasoning, and pasta and cook until the pasta is al dente.
Serve immediately.