Pesto Minestrone Soup is an easy homemade soup recipe that is ready in just minutes. This hearty minestrone with pesto and baby kale is an updated version of the classic Italian soup and is sure to be a new family favorite!
Minestrone Soup Recipe
Pesto Minestrone is my updated version of the beloved classic Italian soup. Cannellini beans (white kidney beans), baby kale mix and a swirl of pesto give this Pesto Minestrone a new twist!
The combination of baby kale, Swiss chard and baby spinach, along with the creaminess of cannellini beans and the fresh basil flavor of pesto, all lend themselves to making this healthy minestrone soup fabulously delicious and right on trend!
Make it with vegetable broth and it’s perfect for Meatless Monday! Serve with warm crusty bread and a salad and you’ll be in heaven for sure with our hearty minestrone with pesto soup!
What is minestrone soup?
Minestrone is an Italian soup typically made with vegetables you have on hand. Often times a pasta or rice is included in the soup, sometimes both. Celery, carrots, onions, beans, tomatoes and broth are common ingredients used.
Where does minestrone come from?
Minestrone has it’s origins from Italy. It is part of what’s known in Italy as the “cucina povera” which means the “poor kitchen”. Since this soup is made from whatever vegetables and ingredients you have on hand it is known to be the soup of the poorer people’s cuisine.
Can I freeze minestrone soup?
Yes, you can freeze minestrone soup in an airtight freezer safe container or a freezer ziplock bag. Defrost overnight in the refrigerator or remove from the container or bag and defrost while heating in a saucepot on the stovetop.
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Ingredients you will need to make this recipe
- dried basil
- kosher salt
- zucchini and/or yellow squash
- green beans
- chicken or vegetable broth
- canned diced tomatoes with basil & oregano
- canned cannellini beans
- mini bowtie pasta
- baby kale
- Parmesan cheese
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- 1 Tbs. oil
- 2 carrots peeled and chopped, 2 cups
- 1 onion chopped, 1 cup
- 1 rib celery chopped, 1/2 cup
- 1 tsp. dried basil
- 1 clove garlic minced
- 1/2 tsp. kosher salt
- 1 medium zucchini and/or yellow squash chopped, 2 cups
- 1 cup green beans, 4 ounces
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz.) diced tomatoes with basil & oregano
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1/2 cup uncooked mini bowtie pasta
- 2 cups packed baby kale, about 2 ounces
- 1 Tbs. homemade pesto or store bought pesto
- shredded Parmesan cheese
Heat oil in saucepot over medium-high heat. Cook carrots, onion, celery, basil, garlic and kosher salt until just tender, about 3 minutes.
Add zucchini and green beans. Cook until just tender, about 3 minutes.
Add broth and diced tomatoes with their juices. Bring to a boil over high heat. Stir in cannellini beans and pasta. Cook 10 minutes or until pasta is tender.
Stir in baby kale mix and pesto. Cook 1 minute until kale is just wilted and heated through.
Serve with shredded Parmesan cheese.
Makes 9 cups.