Winter Vegetable and Bean Soup with Pesto
Warm up your winter evenings with a hearty bowl of Winter Vegetable and Bean Soup with Pesto—a comforting, nutrient-packed dish that’s as flavorful as it is nourishing. Featuring a medley of wholesome ingredients like kale, parsnips, cannellini beans, and diced tomatoes, this soup is simmered to perfection in a rich vegetable broth infused with dried thyme and oregano. A drizzle of vibrant basil pesto adds an irresistible burst of flavor, while optional fresh parsley provides a pop of color. Perfect for cozy dinners or meal prep, this one-pot wonder comes together in under an hour and pairs beautifully with crusty bread for dipping. Rich in fiber, protein, and vibrant winter flavors, this soup is a must-try for anyone looking to enjoy a healthy, comforting meal this season!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced parsnip
- 1 medium, peeled and cubed russet potato
- 6 cups vegetable broth
- 3 cups, chopped kale leaves
- 15 ounces, canned and drained cannellini beans
- 14 ounces, canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 0.25 cup (store-bought or homemade) basil pesto
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the carrots, celery, parsnip, and russet potato to the pot. Stir to coat the vegetables with the oil and let them cook for 5–6 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and add the chopped kale, cannellini beans, diced tomatoes, dried thyme, dried oregano, salt, and black pepper.
Cover the pot and let the soup simmer for 25–30 minutes, or until the vegetables are tender.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and top each serving with a dollop of basil pesto.
Garnish with fresh parsley, if desired, and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 8298 mg | 361% | |
| Total Carbohydrate | 283.7 g | 103% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 62.5 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1361 mg | 105% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 9132 mg | 194% | |
*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.
