Hearty Minestrone Soup with Pesto and Crusty Bread
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.
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’s tips
- Use a high-quality pesto for the best flavor, or make your own with fresh basil.
- Add the pasta near the end so it doesn't become mushy; adjust cooking time based on pasta shape.
- If the soup is too thick, add more broth or water to reach your desired consistency.
- Stir in the pesto off the heat to preserve its fresh basil aroma.
Substitutions
- Use cannellini beans or chickpeas instead of kidney beans.
- Swap the pasta for quinoa or rice for a gluten-free option.
- Substitute spinach with kale or Swiss chard.
- Use any small pasta shape like macaroni or orzo.
- For a non-vegetarian version, add a Parmesan rind while simmering for extra depth.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the soup as it thickens. Freeze without the pasta for best results.
Frequently asked questions
Can I freeze this minestrone soup?
Yes, but it's best to freeze the soup before adding the pasta, as pasta can become mushy. Add fresh cooked pasta when reheating.
What can I use if I don't have pesto?
You can make a quick basil oil by blending fresh basil with olive oil, or simply skip it and add extra herbs like oregano and thyme.
Can I make this soup in a slow cooker?
Absolutely. Sauté the onions and garlic first, then transfer everything except the pasta and pesto to a slow cooker. Cook on low for 6-8 hours, then add pasta for the last 30 minutes.
Is this soup vegan?
Yes, as long as you use a vegan pesto (without cheese) and vegetable broth. Many store-bought pestos contain Parmesan, so check the label.
