Spring Vegetable Minestrone with Pesto

Cuisinart original

This recipe contains many ingredients and requires a lot of preparation, but the dicing accessory makes it much easier than dicing by hand  and we promise, the final result is worth it!


Makes 14 cups (with pasta)


1     small leek, washed well and trimmed,
       white and light green parts only
1     small celery stalk, trimmed and cut to fit
       feed tube
6     ounces green beans, trimmed
1     small zucchini, trimmed and cut to fit feed
1    small yellow squash, trimmed and cut to
      fit feed tube
½   small fennel bulb, trimmed, cored and cut
      to fit feed tube
4    medium carrots, peeled and trimmed to fit
      feed tube
6    ounces red potatoes, scrubbed
1½ teaspoons extra virgin olive oil
1     garlic clove, smashed and peeled
¾    teaspoon kosher salt, divided
½    teaspoon freshly ground black pepper,
6    cups chicken or vegetable broth, low
1     3- to 4-inch Parmesan rind
1    can (15 ounces) chickpeas, drained
      and rinsed
1    can (15 ounces) red kidney beans, drained
      and rinsed
2    cups cooked ditalini pasta, optional


1    small garlic clove, peeled
3    cups packed fresh basil leaves
1¼ teaspoons kosher salt
¼   teaspoon freshly ground black pepper
½   to ⅔ cup extra virgin olive oil

Nutritional information

Nutritional information per serving (1 cup):
Calories 115 (18% from fat) • carb. 18g • pro. 6g • fat 2g • sat. fat 0g • chol. 0mg • sod. 568mg • calc. 62mg • fiber 4g


1. Prepare all ingredients before beginning
recipe. Using the slicing disc first, slice
the leek and celery on setting 5. Reserve
together. Adjust slicing disc to setting 7.
Slice green beans. Reserve.
2. Replace the disc with the dicing grid and
disc. Dice zucchini and yellow squash.
Reserve together. Dice fennel and carrots.
Reserve together. Have potatoes ready to
3. Put olive oil in a large stockpot over medium
heat. Once the oil is hot, add the reserved
leek, celery, fennel, carrots with the smashed
garlic and ¼ teaspoon of salt and a pinch
of the pepper. Sweat until vegetables are
slightly soft, about 10 minutes.
4. While the vegetables are sweating, dice the
potatoes. Stir into the pot along with thegreen beans and the remaining salt and
pepper. Stir well.
5. Add the broth and Parmesan rind. Increase
the heat and bring the liquid to a boil. Add
the zucchini, squash, chickpeas and beans.
Reduce heat to maintain a simmer until all
the vegetables are tender, about 20 to 30
minutes. If using the ditalini, stir in during the
last 5 to 10 minutes to heat through.
6. While soup is simmering, prepare the
pesto in the small bowl fitted with the small
chopping blade: With the food processor
running on High, drop the garlic through the
small feed tube to finely chop. Scrape down
the bowl and add basil, salt and pepper.
Pulse to roughly chop, about 5 to 6 times.
Run food processor on High and drizzle in
oil through the small feed tube. Process until
combined, about 1 minute.
7. Once the soup has simmered and all
vegetables are tender, taste and adjust
seasoning as desired.
8. Serve in individual bowls topped with a
dollop of pesto. Pesto is best stirred into
soup before eating.