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
Notes
This soup can be refrigerated for up to 3-4 days and frozen for up to 2-3 months. Reheat gently on the stovetop, adding a splash more broth if needed.
