Spring Vegetable Minestrone Pesto (Print version)
Hearty minestrone featuring fresh spring vegetables and a bright basil pesto swirl for added depth.
# What you need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 small zucchini, diced
07 - 1 small yellow squash, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup shelled fresh or frozen peas
10 - 4 cups baby spinach or chopped Swiss chard
11 - 1 (14-ounce) can diced tomatoes, with juice
→ Broth & Seasoning
12 - 6 cups vegetable broth
13 - 1 teaspoon sea salt, plus more to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf
→ Pasta & Beans
18 - 3/4 cup small pasta (such as ditalini or elbow macaroni)
19 - 1 (15-ounce) can cannellini or navy beans, drained and rinsed
→ Pesto Swirl
20 - 1/2 cup basil pesto (store-bought or homemade)
21 - 2 tablespoons grated Parmesan cheese (optional, omit for vegan)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until slightly softened.
02 - Stir in zucchini, yellow squash, and green beans. Cook for another 3 minutes.
03 - Add diced tomatoes with juice, vegetable broth, salt, pepper, oregano, thyme, and bay leaf. Bring to a boil.
04 - Reduce heat, cover, and simmer for 10 minutes, allowing flavors to meld.
05 - Stir in pasta and cook for 6 to 8 minutes, or until just al dente.
06 - Add peas, spinach or chard, and beans. Simmer for 3 to 4 minutes until greens are wilted and peas are tender.
07 - Remove bay leaf. Taste and adjust seasoning if needed. Ladle soup into bowls. Swirl 1 tablespoon of pesto into each serving and sprinkle with Parmesan if desired.
# Expert advice:
01 -
- The pesto swirl at the end transforms an already good soup into something restaurant-worthy and special
- Its the perfect clean-out-the-fridge recipe that somehow tastes intentional and thoughtful every time
02 -
- The pasta will absorb liquid as it sits, so this soup thickens considerably in the refrigerator
- Always add delicate greens like spinach at the very end to maintain their vibrant color and fresh taste
03 -
- Make your own pesto and freeze it in ice cube trays for instant soup upgrades all year
- Cut your vegetables uniformly so everything cooks at the same rate and looks elegant in the bowl