Bruce Weinstein Mark Scarbroughs Pesto Minestrone Soup

Ingredients

• 1 1/2 quarts (6 cups) vegetable broth
• 1 (15-ounce) can white beans, drained and rinsed (1 3/4 cups)
• 4 large round red tomatoes, chopped (4 cups)
• 2 cups medium celery ribs, chopped (2/3 cup)
• 1/2 cup loosely packed fresh basil leaves, chopped
• 1/2 cup roughly chopped walnuts
• 3 medium garlic cloves, peeled and minced (1 tablespoon)
• 1/2 teaspoon red pepper flakes
• 2 ounces regular, whole-wheat, or gluten-free elbow macaroni
• 1 cup finely grated Parmigiano-Reggiano

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