Hearty Italian Minestrone Soup with Pesto

Hearty Italian Minestrone Soup with Pesto

VegetarianItalianDinnerComfort FoodHealthyFamily-Friendly
⏱️ 20m PREP
🔥 40m COOK
👥 6 SERVINGS
⚡ 350 CAL/SERV

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

72
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. 1 Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. 2 Add minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
  3. 3 Add diced zucchini and cook for another 2-3 minutes until slightly softened.
  4. 4 Stir in the can of diced tomatoes, vegetable broth, cannellini beans, dried oregano, salt, and pepper. Bring to a simmer.
  5. 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. 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. 7 With the processor running, gradually add olive oil until the pesto is smooth and well combined. Adjust salt to taste.
  8. 8 Serve the minestrone soup hot, topped with a generous spoonful of fresh pesto.