Spring Vegetable Minestrone Pesto (Printable)
Italian soup filled with spring veggies, beans, pasta, and topped with a fresh basil pesto swirl.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and chopped
08 - 1 cup fresh or frozen peas
09 - 1 cup baby spinach leaves
10 - 1 (14 oz) can diced tomatoes
11 - 5 cups vegetable broth
→ Beans & Pasta
12 - 1 (15 oz) can cannellini beans, drained and rinsed
13 - 3/4 cup small pasta (ditalini or small shells)
→ Seasonings
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - Salt and freshly ground black pepper, to taste
→ Pesto Swirl
17 - 1/3 cup basil pesto (homemade or store-bought)
18 - 2 tablespoons grated Parmesan cheese (optional, omit for vegan)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 2–3 minutes until softened and fragrant.
02 - Stir in carrots and celery; cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add zucchini and green beans; cook another 3 minutes to lightly soften.
04 - Pour in diced tomatoes with juices and vegetable broth. Stir in oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
05 - Cover and cook for 10 minutes to allow flavors to meld.
06 - Add cannellini beans and pasta. Simmer uncovered for 8–10 minutes, or until pasta is al dente.
07 - Stir in peas and spinach; cook 2–3 minutes until spinach is wilted and peas are tender.
08 - Ladle soup into bowls. Swirl 1–2 teaspoons pesto into each serving and sprinkle with Parmesan if desired. Serve hot.
# Expert Suggestions:
01 -
- It captures the fleeting sweetness of spring vegetables in one glorious bowl
- The pesto swirl at the end feels like discovering a secret treasure in every spoonful
- Leftovers actually taste better the next day as all those vegetables meld together
02 -
- Do not add the pasta too early or it will turn into mush
- The soup will continue thickening as it sits because pasta absorbs liquid
- Season the broth before adding pasta since the pasta changes the seasoning balance
03 -
- Cut all your vegetables into similar sizes so they cook evenly
- Reserve some pasta water if the soup gets too thick as leftovers