• Ingredients

• For the Spinach Pesto
• 2 cloves garlic, minced 
• 2 cups loosely packed spinach 
• 1 bunch basil, leaves picked, about 25 
• Juice ½ lemon 
• 1/3 cup Pecorino Romano or Parmigiano Reggiano
• 1/3 cup + 1 tablespoon Bionaturae Extra Virgin Olive Oil 
• Salt to taste, about ½ to ¾ teaspoon 

• For the Minestrone 
• 2 tablespoons Bionaturae Extra Virgin Olive Oil 
• 1 medium yellow onion, small dice 
• 6 cloves garlic, minced 
• 3 tablespoons fresh rosemary, loosely minced 
• Pinch of red chili flakes 
• 1 (24 ounce) jar Bionaturae Strained Tomatoes 
• 1 (13 ounce) Jovial Cannellini Beans, drained and rinsed 
• 5 cups vegetable broth 
• ½ cup Jovial Brown Rice Stelline
• ½ bunch curly leaf kale, de-stemmed, and finely chopped

1. Instructions
2. Make the Pesto: Combine all ingredients together in a food processor and process until combined. Salt to taste.  
3. Heat a large pot over medium heat. Once pot is hot add olive oil. Once oil is hot, add onion, garlic, rosemary, and a pinch of red pepper flakes. Cook until fragrant and translucent, about 10 minutes. 
4. Add tomatoes, beans, and vegetable broth. Bring to a simmer, once simmering reduce the heat and cook partially covered for 20 minutes. 
5. Meanwhile, cook stelline pasta until “al dente.” 
6. Add kale and cooked pasta to soup. Salt, pepper, and chili flakes to taste. Garnish with pesto.  

Serves 8