Pesto Hominy Minestrone Soup
 
 
Ingredients
  • 1 tablespoon olive oil
  • 1½ cups diced leeks (white and light green parts only), about 2 leeks
  • 2 teaspoons minced garlic
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon dried oregano
  • ⅛ 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 ¼ cup grated parmesan or pecorino
  • Salt and freshly ground pepper to taste
  • 1 cup pesto
Instructions
  1. 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.
  2. Add the oregano, red pepper flakes, carrots, cabbage, hominy, kidney beans, chickpeas, tomatoes, tomato paste, parmesan rinds (if using), 2½ 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.
  3. Serve with a dollop of pesto on top and mix well to incorporate.
Notes
adapted from Whole Grains Every Day Every Way
Recipe by at https://dev.gatheranddine.com/pesto-hominy-minestrone-soup/