Name: Minestrone with Pesto
Prep time: 30 min
Cook time: 55 min
Total time: 90 min
Ingredients: 3 tablespoons olive oil; 1 leek, sliced; 1 large onion, finely chopped; 2 carrots, finely chopped; 1 celery rib, finely chopped; 2 cloves garlic, finely chopped; 2 potatoes, peeled and diced; 6.25 cups hot vegetable broth; 1 bay leaf; 1 sprig fresh thyme; salt and freshly ground black pepper to taste; 2 zucchini, finely chopped, or more to taste; 0.75 cup fresh peas; 3 medium tomatoes, peeled and finely chopped; 2 cups cannellini beans, drained and rinsed; 3 tablespoons pesto sauce; 1 tablespoon freshly grated Parmesan cheese, or to taste

Minestrone with Pesto

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Minestrone is a thick, mixed vegetable soup using almost any combination of seasonal vegetables. Short cuts of pasta or rice may also be added. This version includes pesto sauce.

Recipe by Lizz C

Updated on August 22, 2022

Prep Time:

30 mins

Cook Time:

55 mins

Additional Time:

5 mins

Total Time:

1 hr 30 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons olive oil
1 leek, sliced
1 large onion, finely chopped
2 carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and diced
6 ¼ cups hot vegetable broth
1 bay leaf
1 sprig fresh thyme
salt and freshly ground black pepper to taste
2 zucchini, finely chopped, or more to taste
¾ cup fresh peas
3 medium tomatoes, peeled and finely chopped
2 cups cannellini beans, drained and rinsed
3 tablespoons pesto sauce
1 tablespoon freshly grated Parmesan cheese, or to taste

Directions

Heat oil over medium heat in a stockpot. Stir in leek and onion and cook for 5 to 6 minutes. Add carrots, celery, and garlic; cook for 5 minutes. Add potatoes and cook for 2 to 3 minutes more.
Pour hot vegetable broth into the pot and stir well. Add bay leaf and thyme; season with salt and pepper. Bring to a boil; reduce heat and let simmer for 10 to 12 minutes.
Stir in zucchini and peas. Let simmer for 5 minutes. Add tomatoes, cover, and let simmer for 5 to 8 minutes.
Uncover the pot and stir in beans. Let simmer for 10 minutes; stir in pesto sauce and let simmer for 5 minutes. Remove from heat and let stand for 3 to 4 minutes. Serve topped with Parmesan cheese.

Cook's Notes:

You can use hot water instead of vegetable broth or a combination of both.

You can use 1/4 teaspoon dried thyme instead of fresh, if you'd like.

You can use frozen peas instead of fresh, if you'd like. If using frozen, add with tomatoes instead of zucchini.

Nutrition Facts (per serving)

321	Calories
12g	Fat
45g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 321
% Daily Value *
Total Fat 12g	15%
Saturated Fat 2g	11%
Cholesterol 3mg	1%
Sodium 814mg	35%
Total Carbohydrate 45g	16%
Dietary Fiber 10g	36%
Total Sugars 10g
Protein 11g
Vitamin C 45mg	227%
Calcium 182mg	14%
Iron 4mg	24%
Potassium 778mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.