Hearty Minestrone Soup with Pesto and Crusty Bread

Name: Hearty Minestrone Soup with Pesto and Crusty Bread
Prep time: 3 min
Cook time: 5 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 cup green beans, trimmed and cut into pieces; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 can (15 oz) kidney beans, rinsed and drained; 1 cup small pasta (like ditalini or elbow); 1 cup fresh spinach or kale, chopped; Salt and pepper to taste; 1/4 cup pesto; Crusty bread for serving

If you're looking for a soup that warms the soul and fills the belly, this hearty minestrone recipe is your answer. Bursting with fresh vegetables and beans, it's a comforting clas

3Prep min

5Cook min

45Total min

6Serves

If you're looking for a soup that warms the soul and fills the belly, this hearty minestrone recipe is your answer. Bursting with fresh vegetables and beans, it's a comforting classic that's perfect for any day of the week. Paired with vibrant pesto and served alongside crusty bread, it’s the ultimate dish for cozy nights at home. Minestrone soups & stews are known for their versatility; you can use whatever fresh veggies you have on hand. This recipe embraces that spirit while elevating it with the addition of rich pesto. It’s a delightful blend of flavors that will have you reaching for seconds. Imagine spoonfuls of rich, savory broth mixed with tender beans, pasta, and an array of vegetables, all topped with a dollop of fragrant pesto. You won’t just enjoy this soup, you'll crave it

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, trimmed and cut into pieces
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) kidney beans, rinsed and drained
1 cup small pasta (like ditalini or elbow)
1 cup fresh spinach or kale, chopped
Salt and pepper to taste
1/4 cup pesto
Crusty bread for serving

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
Stir in the carrots, celery, and zucchini. Cook for another 5-7 minutes until slightly tender.
Add the green beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
Stir in the kidney beans and pasta. Simmer for about 10-12 minutes, until the pasta is cooked and the vegetables are tender.
Add the chopped spinach or kale and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
Remove from heat and stir in the pesto before serving. Serve hot with crusty bread on the side.

#soup #hearty #minestrone