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A hearty Italian soup loaded with vegetables, beans and pasta ready in just 20 minutes. Basil pesto is swirled in at the end of the cooking time to add an extra burst of fresh flavor.<\/em><\/p>\n
Recently, I had the pleasure of having lunch at a SLC Mixer<\/a> with the founders of Edible Wasatch,<\/a> David Vogel and Rachel Hodson. Edible Wasatch’s mission is to inspire their readers to support local producers, restaurants and related businesses by voting with their forks. A delicious idea!<\/p>\n
One of the recipes they share on Edible Wasatch is Letty’s Minestrone Soup with Basil Pesto<\/a> by Letty Flatt, the executive pastry chef for Deer Valley and author of a great cookbook, Chocolate Snowball<\/a>.<\/p>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Minestrone Soup with Basil Pesto!<\/p>\n