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Pesto Parmesan Minestrone Soup

Warm, filling minestrone soup packed with unique pesto and parmesan flavors
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 8


  • 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


  • 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 saut√© 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.


Original recipe adapted from The Kitchn. 
Keyword minestrone soup