Hearty Italian Minestrone Soup with Basil Pesto

Name: Hearty Italian Minestrone Soup with Basil Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 cup onion (chopped); 2 cloves garlic (minced); 1 cup carrot (diced); 1 cup celery (diced); 1 zucchini zucchini (diced); 1 cup green beans (chopped); 1 can diced tomatoes (14.5 oz); 6 cups vegetable broth; 1 can cannellini beans (drained and rinsed); 1 can red kidney beans (drained and rinsed); 1 cup small pasta (such as ditalini); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 pinch red pepper flakes; to taste salt and pepper; 2 cups fresh basil leaves; 1/2 cup Parmesan cheese (grated); 1/3 cup pine nuts (toasted); 2 cloves garlic; 1/2 cup olive oil; to taste salt and pepper

VegetarianItalianDinnerComfort FoodHealthyFamily-Friendly

⏱️ 20m PREP

🔥 40m COOK

👥 6 SERVINGS

⚡ 350 CAL/SERV

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Overview

A robust and flavorful Italian soup packed with fresh vegetables, beans, and pasta, topped with a fragrant basil pesto for an extra layer of flavor.

Macronutrients per serving

grams

Protein

12.0g 17%

Fat

15.0g 21%

Carbs

45.0g 63%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

☀️ Vitamin A

20% DV

Essential for vision and immune health

🔺 Iron

15% DV

Important for blood production

🔺 Calcium

10% DV

Crucial for bone health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

2 tablespoons olive oil
1 cup onion chopped
2 cloves garlic minced
1 cup carrot diced
1 cup celery diced
1 zucchini zucchini diced
1 cup green beans chopped
1 can diced tomatoes 14.5 oz
6 cups vegetable broth
1 can cannellini beans drained and rinsed
1 can red kidney beans drained and rinsed
1 cup small pasta such as ditalini
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch red pepper flakes
to taste salt and pepper

Basil Pesto

2 cups fresh basil leaves
1/2 cup Parmesan cheese grated
1/3 cup pine nuts toasted
2 cloves garlic
1/2 cup olive oil
to taste salt and pepper

Instructions

1 Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
2 Add diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.
3 Stir in diced zucchini, chopped green beans, and canned diced tomatoes. Cook for 3-4 minutes.
4 Pour in the vegetable broth and bring the mixture to a boil. Add cannellini beans, red kidney beans, and pasta.
5 Season with dried oregano, dried basil, red pepper flakes, salt, and pepper. Reduce the heat to low and simmer for 20 minutes or until the vegetables and pasta are tender.
6 While the soup is simmering, prepare the basil pesto. In a food processor, combine basil leaves, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped.
7 With the food processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper to taste.
8 Serve the minestrone soup hot, garnished with a dollop of basil pesto on top.