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!
Pesto 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!
Homemade Soup Recipes
Once you make homemade soup and taste the freshness, you’ll never buy a can of soup again. And the fact that it’s so easy and quick to make your own pot of soup is an added bonus!
Ready in a matter of minutes, Instant Pot Curried Cauliflower Soup is amazingly rich and silky, packed with fresh veggies and great flavor. You won’t believe that there’s no cream or cheese in it!
The fresh clean flavors of garlic, fresh ginger and lime and the buttery creaminess of chunks of avocados come together to create Avocado Lime Chicken Soup, a new comfort soup favorite!
Slow Cooker Mushroom Barley Soup is bursting with tender mushrooms, carrots, celery and onions complimented by bits of barley in a perfectly seasoned broth. Let your slow cooker do the work for you!
Thailand has arrived in your kitchen when you make Thai Ginger Vegetable Noodle Soup! Our vegetarian Thai noodle soup is filled with fresh veggies, seasoned with fresh ginger, cilantro and lime, and finished with rice noodles for a Thai flavor experience! Homemade soup never tasted so good!
- 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.