Minestrone soup is one of those foods I realized as an adult that I really like. I probably didn’t think I liked it before because it has a tomato-based broth and is loaded with veggies. That wasn’t my favorite combination way back then, but now this Italian soup is one I completely enjoy.
As soon as I saw the photo and recipe over at Pink Parsley, I knew I’d be making it soon. This soup looked delicious, and it was taken to the next level with the addition of cheese tortellini and basil-pesto. I have lots of pesto in the freezer from last summer, so that part was easy. All I had to do was figure out which night to put it on the menu.
I think Josie’s recipe is versatile enough that you can switch up the vegetables and spices, depending on your tastes or what you have on hand. We substituted garbanzo beans for the cannellinis, added a few more mushrooms, and used one less carrot (because a certain snowman needed a nose).
As expected, it was perfect for a cold January evening. The only thing left to decide is when to make it again.