Not Your Ordinary Minestrone Soup
Warm, hearty, and bursting with fresh flavors, "Not Your Ordinary Minestrone Soup" takes the classic Italian favorite to the next level with an irresistible twist. This vibrant, vegetable-packed soup is made with a medley of tender kale, two types of creamy beans, and perfectly al dente pasta, all simmered in a fragrant blend of oregano, thyme, and bay leaf. But the real star of the dish is the finishing touch—a swirl of bright, herbaceous pesto added to each bowl for a pop of flavor that will leave your taste buds dancing. Quick to prepare in just under an hour and perfect for cozy weeknight dinners, this comforting soup pairs beautifully with grated Parmesan and crusty bread. It's a healthy, satisfying meal that's hearty enough for vegetarians and endlessly customizable—definitely not your average minestrone!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 14-ounce can diced tomatoes, with their juices
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 cups kale, stems removed and roughly chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 cup short pasta (e.g., ditalini or small shells)
- 1 tablespoon per serving pesto (store-bought or homemade)
- to taste salt
- to taste black pepper
- for garnish grated Parmesan cheese (optional)
- for serving crusty bread (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the zucchini and garlic, and cook for another 2-3 minutes until fragrant.
Add the canned diced tomatoes (with their juices), vegetable broth, bay leaf, oregano, and thyme. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the chopped kale and both types of beans. Simmer for an additional 10 minutes.
Stir in the pasta and cook according to the package instructions (typically 8-10 minutes) until tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf and discard.
Ladle the soup into bowls and swirl in a dollop of pesto into each serving for an extra burst of flavor.
Top with grated Parmesan cheese if desired, and serve with crusty bread on the side.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 6.5 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 966 mg | 21% | |
*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.
