Pesto Minestrone Soup Recipe
Our Pesto Minestrone Soup Recipe is an easy homemade soup 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!
Servings: 4
Calories: 194kcal
Ingredients
- 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 , about 4 ounces
- 6 cups 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
Instructions
- 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.
- Add baby kale mix and pesto. Cook 1 minute until kale is just wilted and heated through.
- Serve with shredded Parmesan cheese.
Notes
Makes 9 cups.
Swirls of Flavor Recipe Tips
- Substitute chicken broth for the vegetable broth
- Add vegetables you may have in your fridge
- Add baby spinach in place of the kale
- Don’t have cannellini beans? Canned chickpeas will be delicious too!
Nutrition
Calories: 194kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1608mg | Potassium: 844mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8805IU | Vitamin C: 81mg | Calcium: 143mg | Iron: 3mg