Introduction

A comforting Italian classic made entirely plant based. This minestrone is packed with vegetables, beans, and pasta, then topped with a vibrant homemade basil pesto for a fresh finish.

Why You’ll Love This Recipe

This soup is incredibly nourishing and satisfying. The combination of hearty vegetables, creamy beans, and al dente pasta creates a complete meal in one bowl. The homemade pesto adds a burst of fresh flavor that elevates the entire dish.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1 inch pieces
• 1 14.5 ounce can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 15 ounce can cannellini beans, rinsed and drained
• 1 15 ounce can kidney beans, rinsed and drained
• 1 cup small pasta such as ditalini or small shells
• Salt and black pepper to taste
• For the pesto: 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/2 cup olive oil
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant. Stir in zucchini and green beans, cooking for 2 more minutes.
3. Pour in diced tomatoes and vegetable broth. Add oregano, basil, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in both types of beans and the pasta. Cook for 8-10 minutes until pasta is al dente. Remove bay leaf and season with salt and pepper.
5. While soup simmers, make the pesto. Combine basil, pine nuts, garlic, and nutritional yeast in a food processor. Pulse until coarsely chopped.
6. With processor running, slowly stream in olive oil until pesto is smooth. Season with salt to taste.
7. Ladle soup into bowls and top with a generous spoonful of pesto. Serve immediately.

Nutrition Information

Serving Size: 6 servings

Calories: 420

Protein: 15g

Serving Suggestions

Serve with crusty bread for dipping. Garnish with extra basil leaves and a drizzle of olive oil if desired.

Recipe Variations

Try different vegetables like kale, spinach, or potatoes. Use chickpeas instead of kidney beans. For gluten free, use gluten free pasta or quinoa.

Chef’s Tips

Make the pesto fresh for best flavor. The soup thickens as it sits, so add more broth when reheating leftovers. Freeze without pesto for best results.

Recipe Details

Prep Time: 15 minutes

Cook Time: 30 minutes