Hearty Italian Minestrone Soup with Pesto

Name: Hearty Italian Minestrone Soup with Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion (diced); 2 cloves garlic (minced); 2 medium carrots (diced); 2 stalks celery (diced); 1 medium zucchini (diced); 1 can diced tomatoes (14 oz); 6 cups vegetable broth; 1 can cannellini beans (drained and rinsed); 1 cup small pasta (uncooked); 2 cups kale (chopped); 1 teaspoon dried oregano; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 1 cup fresh basil leaves; 1/4 cup pine nuts (toasted); 1/4 cup Parmesan cheese (grated); 1/4 cup olive oil; 1 clove garlic (minced); 1/4 teaspoon salt (or to taste)

VegetarianItalianDinnerComfort FoodHealthyFamily-Friendly

⏱️ 20m PREP

🔥 40m COOK

👥 6 SERVINGS

⚡ 350 CAL/SERV

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Overview

A rich and comforting Italian soup packed with seasonal vegetables, beans, and pasta, served with a dollop of fresh basil pesto for an extra burst of flavor.

Macronutrients per serving

grams

Protein

12.0g 17%

Fat

15.0g 21%

Carbs

45.0g 63%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

☀️ Vitamin A

70% DV

Essential for vision health

🔺 Iron

20% DV

Helps transport oxygen in the blood

🔺 Calcium

15% DV

Important for bone health

🌾 Fiber

10g

Promotes healthy digestion

Ingredients

Main Ingredients

2 tablespoons olive oil
1 medium onion diced
2 cloves garlic minced
2 medium carrots diced
2 stalks celery diced
1 medium zucchini diced
1 can diced tomatoes 14 oz
6 cups vegetable broth
1 can cannellini beans drained and rinsed
1 cup small pasta uncooked
2 cups kale chopped
1 teaspoon dried oregano
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste

Pesto Topping

1 cup fresh basil leaves
1/4 cup pine nuts toasted
1/4 cup Parmesan cheese grated
1/4 cup olive oil
1 clove garlic minced
1/4 teaspoon salt or to taste

Instructions

1 Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2 Add minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
3 Add diced zucchini and cook for another 2-3 minutes until slightly softened.
4 Stir in the can of diced tomatoes, vegetable broth, cannellini beans, dried oregano, salt, and pepper. Bring to a simmer.
5 Add the uncooked pasta and chopped kale to the pot. Simmer until the pasta is cooked and the kale is tender, about 10 minutes.
6 While the soup simmers, prepare the pesto topping. In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and salt. Pulse until finely chopped.
7 With the processor running, gradually add olive oil until the pesto is smooth and well combined. Adjust salt to taste.
8 Serve the minestrone soup hot, topped with a generous spoonful of fresh pesto.