Garden-Fresh Pesto Minestrone Soup
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"A common appetizer before a meal."
Serves 6 | Prep Time 15 PT15M | Cook Time 30 PT45M | SoupWhy I Love This Recipe
Good for when you are feeling sick.
Ingredients You'll Need
3 tablespoons olive oil, divided
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 zucchini, diced
2 cups fresh or frozen green beans, chopped
1 14-ounce can diced tomatoes
6 cups vegetable broth
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
1 cup small pasta, such as ditalini or orzo
Salt and freshly ground pepper, to taste
1/4 cup fresh parsley, chopped
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese, plus more for garnish
2 tablespoons pine nuts
1 tablespoon lemon juice
Salt, to taste
Freshly ground pepper, to taste
Directions
***For the Soup***
1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5–7 minutes or until the vegetables start to soften.
2. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Stir in the zucchini and green beans. Cook for another 3 minutes.
4. Add the diced tomatoes (with their juice) and the vegetable broth. Bring everything to a simmer.
5. Stir in the kidney beans and cannellini beans. Let the soup simmer for about 15 minutes.
6. Add the pasta to the pot. Cook until the pasta is tender, following the timing on the package instructions.
7. Season the soup with salt and pepper, and stir in chopped parsley just before serving.
***For the Fresh Basil Pesto***
1. Combine the basil leaves, Parmesan cheese, pine nuts, and lemon juice in a food processor or blender.
2. With the motor running, slowly drizzle in 1 tablespoon of olive oil until the mixture is smooth and well combined.
3. Season to taste with salt and pepper.
To serve, ladle the hot soup into bowls. Swirl a spoonful of the fresh basil pesto into each bowl, and sprinkle additional Parmesan cheese on top as desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pesto can be frozen in small portions for later use.
Pairs Well With
Pairs perfectly with a crisp glass of Sauvignon Blanc or a sparkling elderflower lemonade for a non-alcoholic option.
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