We love Minestrone soup around here and I’ve officially found the best recipe. I love that it’s equal party hearty and light. It’s warm, there’s noodles so it sticks with you and is super satisfying but with the fresh produce it doesn’t weigh you down!
Now you know I’m all about quick during the week. This takes about an hour to prepare so I’d make this on Sunday after church to have for the upcoming week!
What makes it better:
All the fresh organic produce, quality parmesan, and topping with pesto adds the best flavor. Instead of adding pasta to the soup as it cooks, top soup with pasta and store separately.
What makes it easier:
This is not a fussy dish. It’s important to add the different vegetables at different times to make sure they cook correctly, however, you don’t have to stand over the pot the whole time. You can pre-chop the vegetables ahead of time to make preparation easy, or you can make ahead and freeze!
For the kiddos, I served them the strained veggies from the soup, the pasta, and bread with butter. They are good eaters but this meal is super veggie heavy.
Pair it with some crusty buttery bread and your favorite pinot noir for the perfect Fall meal!
Pesto Parmesan Minestrone Soup
Ingredients
- 1 medium yellow onion, diced
- 4 medium carrots, diced
- 1 large zucchini, diced
- 2 cloves of garlic, finely chopped
- 2 tbsp olive oil
- 1 15 oz can organic white beans, Cannellini or Great Northern
- 1 15oz can organic kidney beans
- 2 tbsp unsalted butter
- 1 2-3" parmesan rind
- 1 28oz can roasted diced tomatoes
- 6 cups low sodium vegetable broth
- 1/2 lemon
- 2 tbs basil pesto +desired amount for topping
- 4 cups baby kale, chopped
- Parmesan cheese and crusty bread, for serving
- 1 box desired pasta, cooked and set aside
Instructions
- Boil water and cook pasta according to package directions. Warm oven for toasting bread.
- Dice the following (no larger than 1/2-inch), keeping them separate: 1 yellow onion, 4 medium stalks celery, 1 large zucchini, 3 peeled medium carrots. Finely chop 2 garlic cloves. Drain and rinse 1 can white beans.
- Place 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large stockpot or Dutch oven over medium-high heat. Once the butter melts and begins to sizzle, add the onion and 1 teaspoon kosher salt, and sauté until softened, about 3 minutes. Add the carrots and celery and cook, 3 to 5 minutes.
- Stir in the zucchini and garlic, and cook until softened, about 2 minutes.
- Squeeze in the juice from 1/2 lemon. Stir in 2 tablespoons basil pesto and 4 cups baby kale and simmer until combined and the greens wilt. Taste and salt as needed.
- Top soup with desired amount of pasta, a drizzle of pesto, and grated parmesan. Serve with crusty bread.
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