Minestrone Al Pesto
Dive into a bowl of comforting and flavorful *Minestrone al Pesto*, a hearty Italian vegetable soup elevated with the bold, aromatic touch of basil pesto. This one-pot recipe is a celebration of fresh, colorful ingredients like zucchini, carrots, green beans, and potatoes, simmered to perfection in a rich vegetable stock. Protein-packed cannellini beans and tender pasta make this dish satisfyingly wholesome, while a swirl of pesto adds a burst of herbaceous richness to every bite. Finished with a sprinkle of Parmesan cheese and fresh basil leaves, this vibrant soup is perfect for cozy weeknight dinners or as a make-ahead meal. Ready in just an hour and brimming with Mediterranean flavors, Minestrone al Pesto is a nourishing classic that pairs beautifully with warm crusty bread.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 1 medium Zucchini (diced)
- 1 medium Russet potato (peeled and diced)
- 1 cup Green beans (trimmed and chopped)
- 1 14-ounce can Canned diced tomatoes
- 6 cups Vegetable stock
- 1 15-ounce can Canned cannellini beans (rinsed and drained)
- 1 cup Uncooked small pasta (such as ditalini or elbow)
- 0.33 cup Basil pesto
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese (grated, for garnish)
- 2 tablespoons Fresh basil leaves (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and minced garlic. Sauté for 3-4 minutes or until the onion becomes translucent.
Stir in the diced carrots, celery, zucchini, and potato. Cook for another 5 minutes, stirring occasionally.
Add the green beans, canned diced tomatoes (with their juice), and vegetable stock to the pot. Bring to a boil.
Reduce the heat to a simmer and cook uncovered for 15 minutes, or until the vegetables begin to tenderize.
Add the cannellini beans and uncooked pasta to the pot. Stir well and continue to cook for another 10-12 minutes, or until the pasta is al dente.
Season the soup with salt and black pepper, adjusting to taste.
Remove the soup from heat and stir in the basil pesto to incorporate its vibrant flavor.
Ladle the soup into bowls and garnish each serving with grated Parmesan cheese and fresh basil leaves.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 9200 mg | 400% | |
| Total Carbohydrate | 422.7 g | 154% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 66.2 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2377 mg | 183% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 7996 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
