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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
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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!
Course: Main Course, Soup
Cuisine: Italian
Keyword: minestrone soup
Servings: 4
Author: Gwynn Galvin
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, 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
Instructions
  1. Heat oil in saucepot over medium-high heat. Cook carrots, onion, celery, basil, garlic and kosher salt until just tender, about 3 minutes.
  2. Add zucchini and green beans. Cook until just tender, about 3 minutes.
  3. 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.
  4. Stir in baby kale mix and pesto. Cook 1 minute until kale is just wilted and heated through.
  5. Serve with shredded Parmesan cheese.
Recipe Notes

Makes 9 cups.