If you’re looking for a soup that warms the soul and fills the belly, this hearty minestrone recipe is your answer. Bursting with fresh vegetables and beans, it’s a comforting classic that’s perfect for any day of the week. Paired with vibrant pesto and served alongside crusty bread, it’s the ultimate dish for cozy nights at home.
Minestrone soups & stews are known for their versatility; you can use whatever fresh veggies you have on hand. This recipe embraces that spirit while elevating it with the addition of rich pesto. It’s a delightful blend of flavors that will have you reaching for seconds.
Imagine spoonfuls of rich, savory broth mixed with tender beans, pasta, and an array of vegetables, all topped with a dollop of fragrant pesto. You won’t just enjoy this soup, you’ll crave it.
Delicious Minestrone with Pesto
This minestrone soup is a filling dish made with a colorful mix of seasonal vegetables, hearty beans, and pasta. The addition of pesto brings an aromatic freshness that elevates the traditional flavors, making it a satisfying and wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup small pasta (like ditalini or elbow)
- 1 cup fresh spinach or kale, chopped
- Salt and pepper to taste
- 1/4 cup pesto
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
- Stir in the carrots, celery, and zucchini. Cook for another 5-7 minutes until slightly tender.
- Add the green beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Stir in the kidney beans and pasta. Simmer for about 10-12 minutes, until the pasta is cooked and the vegetables are tender.
- Add the chopped spinach or kale and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- Remove from heat and stir in the pesto before serving. Serve hot with crusty bread on the side.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 cups
- Calories: 220kcal
- Fat: 7g
- Protein: 9g
- Carbohydrates: 32g
