Craving a hearty yet vibrant meal? This Green Minestrone Pesto Soup offers a delightful twist on the traditional Italian favorite, packed with fresh vegetables and a zesty pesto kick. It’s your go-to for a satisfying, wholesome, and incredibly flavorful one-pot wonder that’s perfect for any season.
Key Ingredients for Green Minestrone Pesto Soup
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (like ditalini, elbow macaroni, or small shells)
- 2 cups chopped fresh spinach
- 1 cup chopped fresh kale, tough stems removed
- ½ cup prepared pesto (store-bought or homemade)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, grated, for serving
How to Make Green Minestrone Pesto Soup
This Green Minestrone Pesto Soup is a triumph of simplicity, delivering a burst of fresh flavors and a satisfying texture that will warm you from the inside out. Expect to spend about 15 minutes on prep and 30 minutes simmering, making it an ideal weeknight meal. The vibrant green hues and aromatic pesto make this dish as visually appealing as it is delicious.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Add Garlic and Herbs: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- Simmer the Base: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld together.
- Incorporate Beans and Pasta: Add the rinsed and drained cannellini beans and the pasta to the pot. Increase the heat to medium-high and bring the soup back to a gentle boil.
- Cook the Pasta: Reduce the heat to medium-low, cover, and cook according to the pasta package directions, or until the pasta is al dente. This usually takes about 10-12 minutes. Stir occasionally to prevent the pasta from sticking.
- Wilt the Greens: Stir in the chopped spinach and kale. Cook for another 2-3 minutes, or until the greens have wilted and are tender.
- Finish with Pesto: Remove the pot from the heat. Stir in the prepared pesto until well combined. The pesto will add a beautiful green hue and a surge of fresh, herbaceous flavor.
- Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle the Green Minestrone Pesto Soup into bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese before serving.
Why You’ll Love This Green Minestrone Pesto Soup
This vibrant Green Minestrone Pesto Soup is a breath of fresh, herbaceous air for your taste buds. Its star feature is the incredible freshness, thanks to a generous swirl of bright pesto and a medley of tender-crisp green vegetables that elevate it beyond a typical minestrone. Making this at home is wonderfully cost-effective, allowing you to enjoy restaurant-quality flavor for a fraction of the price, especially when you can utilize seasonal produce or pre-made pesto from your favorite grocery store.
The symphony of flavors, from the savory vegetables and creamy beans to the zesty basil and garlic notes of the pesto, creates a truly satisfying experience. It’s a lighter, more vibrant alternative to heavier winter soups but still offers that comforting warmth and heartiness. So, ditch the takeout menu and whip up this delightful bowl of goodness – your taste buds will thank you!
Storing and Reheating Tips
Properly storing your Green Minestrone Pesto Soup will ensure you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to 3-4 days.
- Freezing: For longer storage, freeze the cooled soup in individual freezer-safe containers or bags. It will keep well in the freezer for up to 2-3 months. Note that the pasta might become a bit softer upon reheating after freezing.
- Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, it’s best to thaw it in the refrigerator overnight before reheating on the stovetop. You may need to add a splash more vegetable broth to loosen the soup if it has thickened.
Final Thoughts
This Green Minestrone Pesto Soup is a delightful fusion of classic comfort and fresh, vibrant flavors. It’s a testament to how simple ingredients can create something truly spectacular. Give this recipe a try and savor a bowl of pure, green goodness!
Green Minestrone Pesto Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.1 tablespoon olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.2 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon red pepper flakes
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld together.6 cups vegetable broth
- Add the rinsed and drained cannellini beans and the pasta to the pot. Increase the heat to medium-high and bring the soup back to a gentle boil.1 (15-ounce) can cannellini beans, 1 cup small pasta
- Reduce the heat to medium-low, cover, and cook according to the pasta package directions, or until the pasta is al dente. This usually takes about 10-12 minutes. Stir occasionally to prevent the pasta from sticking.1 cup small pasta
- Stir in the chopped spinach and kale. Cook for another 2-3 minutes, or until the greens have wilted and are tender.2 cups fresh spinach, 1 cup fresh kale
- Remove the pot from the heat. Stir in the prepared pesto until well combined. The pesto will add a beautiful green hue and a surge of fresh, herbaceous flavor.½ cup prepared pesto
- Taste the soup and season generously with salt and freshly ground black pepper. Ladle the Green Minestrone Pesto Soup into bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese before serving.Salt, Fresh basil leaves, Parmesan cheese