A Veggie Packed Minestrone With Pesto Soup Recipe Guide

Welcome to a warm, wholesome bowl of comfort — our Veggie Packed Minestrone with Pesto Soup is a vibrant celebration of fresh vegetables, hearty beans, and fragrant herbs. This soup is a perfect way to enjoy a rainbow of garden-fresh produce in one delicious, satisfying meal.

Whether you’re looking for a nutritious weeknight dinner or a cozy lunch to brighten a chilly day, this minestrone is packed with flavor and nourishing ingredients that will keep you energized and happy.

What makes this recipe truly special is the addition of homemade pesto stirred in at the end, adding a burst of fresh basil, pine nuts, and garlic that elevates the soup from simple to spectacular. Plus, it’s vegan-friendly, gluten-free, and adaptable to whatever veggies you have on hand.

Dive into this colorful, vegetable-rich minestrone and discover why it’s a new favorite in our kitchen!

Why You’ll Love This Recipe

This minestrone soup is a fantastic way to sneak in a variety of veggies without sacrificing flavor or heartiness. It’s loaded with fiber-rich beans, tender pasta, and a medley of fresh vegetables, making it both comforting and nourishing.

The homemade pesto swirled in at the end adds a fresh, herbal brightness that perfectly complements the savory broth.

It’s also incredibly flexible — you can easily swap vegetables based on season or preference, and it reheats beautifully for quick meals later in the week. If you’re passionate about plant-based cooking or just want to boost your veggie intake deliciously, this minestrone is a must-try!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes with juice
• 6 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3/4 cup small pasta (like ditalini or elbow macaroni) – optional for gluten-free, substitute with quinoa or omit
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil pesto (about 1/3 cup) – see recipe below

For the Pesto:

• 1 cup fresh basil leaves, packed
• 1/4 cup pine nuts (or walnuts for a budget-friendly option)
• 2 cloves garlic
• 1/4 cup nutritional yeast (for cheesy flavor, optional)
• 1/2 cup olive oil
• Salt and pepper, to taste

Equipment

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or food processor (for pesto)
• Colander (for rinsing beans and draining pasta)

Instructions

1. Prepare the pesto: In a blender or food processor, combine fresh basil, pine nuts, garlic, nutritional yeast (if using), salt, and pepper. Pulse until finely chopped.
2. Slowly add olive oil while blending until smooth and creamy. Set aside.
3. Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
4. Add garlic, carrots, and celery to the pot. Cook, stirring occasionally, for 5 minutes until vegetables soften.
5. Stir in zucchini and green beans, cook another 3 minutes to start softening.
6. Add canned diced tomatoes with their juice, vegetable broth, oregano, and basil. Stir to combine.
7. Bring the soup to a boil, then reduce heat and simmer uncovered for 15 minutes to allow flavors to meld.
8. Add the cannellini beans and pasta, stirring well. Simmer for another 10-12 minutes until pasta is al dente and vegetables are tender.
9. Season with salt and pepper to taste.
10. Remove the pot from heat and stir in the prepared pesto for a fresh, herby finish.
11. Ladle soup into bowls and garnish with extra fresh basil or a sprinkle of nutritional yeast if desired.

Tips & Variations

“Feel free to customize this minestrone with whatever vegetables you have on hand — kale, spinach, peas, or even sweet potatoes make great additions.”

• Make it gluten-free: Use gluten-free pasta or quinoa instead of traditional pasta.
• Protein boost: Add cooked lentils or chickpeas for extra protein and texture.
• Vegan pesto tip: Nutritional yeast replaces parmesan for that cheesy flavor without dairy.
• Make ahead: Soup base can be made ahead; add pesto and pasta right before serving to keep pasta from getting mushy.
• Freeze for convenience: Store soup (without pasta or pesto) in freezer-safe containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This minestrone soup pairs wonderfully with a crusty whole-grain bread or a simple green salad for a complete meal. For a cozy winter dinner, serve it alongside warm garlic bread or a baked potato sprinkled with fresh herbs.

For a lighter lunch, enjoy it on its own with a wedge of lemon to squeeze into the bowl for a bright finish. Leftovers make a fantastic midweek meal, especially when reheated gently to preserve the fresh flavors of the pesto.

Conclusion

This Veggie Packed Minestrone with Pesto Soup is more than just a soup — it’s a nourishing, vibrant meal that brings comfort and health together in perfect harmony. With its colorful mix of vegetables, hearty beans, and the fresh zing of homemade pesto, it’s an easy way to enjoy a wholesome, plant-based dish any day of the week.

The recipe is highly adaptable, making it a great option for cooks of all skill levels and kitchen pantries. Whether you’re feeding a crowd or meal prepping for the week, this minestrone is sure to satisfy both your taste buds and nutritional needs.

For more delicious vegetarian recipes that celebrate fresh and wholesome ingredients, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Ready to spice things up? Don’t miss our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to add a kick to any meal!

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