Farmers Market Minestrone with basil pesto

I got inspired my Martha Stewart again.  I always read what new recipes she is cooking up. Then I take the basic recipe and put my spin on it. I think in color. Sometimes. Especially when making a soup. And this was definitely the case with this minestrone. Taking full advantage of the abundant fall produce at the santa monica farmers market. And don't even think about not making the pesto. It makes the soup. It does. The flavor. The color. The beauty. The deliciousness. Enjoy!

Soup

2 TB olive oil

1 medium red onion, chopped

2 cloves garlic, minced

2 medium carrots, scrubbed, halved and cut into half moons

1 large celery stalk, sliced

1/2 tsp red pepper flakes

1 tsp fresh rosemary

1 tsp fresh thyme

2 bay leaves

2 tsp sea salt

fresh ground black pepper

4 pounds heirloom pineapple tomatoes, skin peeled and chopped or you can use 1 can (14.5 ounces) whole, peeled organic tomatoes, chopped (reserve juice)

10 purple baby potatoes, halved and cut

1/4 head savoy cabbage, cored and thinly sliced

2 cups fresh shelled beans or 1 can (15 ounces) cannellini beans, rinsed and drained

1/2 pound green beans

1 ear corn, kernels only

1 /4 cup parsley, chopped

1 bunch green kale, chopped

2 cups cooked quinoa, 1/3 cup on top of soup when serving in individual bowls.

In large pot heat oil and saute onions, garlic, carrot, celery, red pepper flakes, rosemary, thyme, bay leaves and 1 tsp sea salt. Cook, stirring occasionally, until onion begins to turns golden, about 8 minutes. Add tomatoes, cook about 1 minute then add potato, cabbage, beans, 6 cups filtered water and reserved tomato juice. 

Bring to boil then turn down to simmer for about 20 minutes or until potatoes are soft. Add green beans, corn kernels, parsley and kale. Cook about 5 minutes or until kale is tender. Add 1 tsp sea salt (or more if needed) and fresh ground black pepper.

Pesto

2 cups green basil

2 cups purple basil

2 cloves garlic

1/2 tsp sea salt

1/2 tsp cayenne pepper

2 TB fresh lemon juice

4 TB olive oil

Put everything in food processor and chopped until combine.

To serve ladle soup into bowl with 1/3 cup cooked quinoa, fresh sliced basil leaves and large TB of pesto (bring pesto to the table so you can add more if desired). Oh and if you can eat dairy serve with freshly grated parmesan cheese! Toast some nice gluten free bread (or baguette) and serve on side. Yum Yum!