Delight in Every Spoonful with Our Easy Minestrone Recipe and Homemade Pesto!
Embrace the essence of hearty Italian cooking with our easy minestrone recipe, paired beautifully with a vibrant homemade pesto.
This wholesome soup is packed with the goodness of fresh vegetables, protein-rich beans, and al dente pasta shells, making it a perfect choice for those seeking healthy soup ideas that don’t skimp on flavor.
The added zing of a chili gives it just the right kick, while a dollop of freshly blended pesto adds a fragrant touch of basil and pine nuts.
Whether you're warming up on a chilly evening or simply looking for a nutritious meal to share with family, this minestrone with pesto is a crowd-pleaser that brings the flavors of Italy right to your table.
Get ready to stir up some comfort with this delightful dish that’s as satisfying to make as it is to eat!
For the Minestrone:
⦁ 1 yellow courgette or 1 green courgette
⦁ 1 large canned tomatoes
⦁ 8 oz (250g) string beans (frozen or canned)
⦁ 3 tbsp (45ml) olive oil
⦁ 1 on ion
⦁ 3 large carrots
⦁ 8 oz (250g) white beans (canned)
⦁ Salt as desired
⦁ Pepper as desired
⦁ 1 chili (optional)
⦁ 16 fl oz (500ml) vegetable stock (homemade or instant)
⦁ 50z (150g) cooked pasta shells ('al dente').
For the Pesto:
⦁ 6 1/2 oz (200g) basil leaves
⦁ 1 peeled garlic clove
⦁ 8 fl oz (1.14 liter) olive oil
⦁ 1 1/4 oz (40g) pine nuts
⦁ 1 tsp (5ml) salt
⦁ 3 1/2 oz (100g) parmesan.
For the Minestrone:
1. Peel, wash, and slice the carrots; set them aside. Wash and slice the courgette; set aside as well.
2. Peel and finely chop the onion.
3. In a large pan, heat the oil over medium heat and sauté the onion until soft. For a spicier soup, add a chopped chili with the onion.
4. Stir in the carrots, white beans, string beans, and hot vegetable stock.
5. Mix in a can of chopped tomatoes and season with salt and pepper.
6. Add the courgette and pasta shells to the pan, bring to a boil, and then simmer until the pasta is cooked.
For the Pesto:
1. Combine all ingredients except the parmesan in a blender and purée until smooth.
2. Add the parmesan and blend briefly until the mixture forms a thick paste.
🛒 Choosing Ingredients
✔ Seasonal Vegetables – Zucchini, carrots, green beans, potatoes, leeks, or cabbage all work well
✔ Canned Tomatoes – Crushed or diced; they add body and slight acidity
✔ Cannellini or Borlotti Beans – Add protein and creaminess (canned or cooked from dry)
✔ Pasta or Rice – Small shapes like ditalini, orzo, or even broken spaghetti
✔ Vegetable Broth – Rich and flavorful; use homemade or low-sodium store-bought
✔ Fresh Pesto – Basil-based Genovese pesto adds a fragrant, savory finish
✔ Garlic & Onion – For aromatic depth
✔ Olive Oil – For sautéing and drizzling
✔ Parmigiano Reggiano Rind (optional) – Adds umami when simmered in the broth
👩🍳 Preparation
✔ Sauté Aromatics First – Start with onion, garlic, and carrots for flavor foundation
✔ Layer Veggies by Cooking Time – Add harder vegetables (like potatoes) before softer ones (like zucchini)
✔ Simmer Gently – Low and slow helps the flavors meld and veggies stay intact
✔ Add Pasta Near the End – Cook pasta or rice separately and stir in before serving to avoid sogginess
✔ Stir in Pesto Just Before Serving – To preserve its color and fresh basil flavor
🔥 Cooking Techniques
✔ Deglaze Option – Add a splash of white wine after sautéing for extra flavor
✔ Parm Rind Trick – Add it early in the simmer for a creamy, umami kick
✔ Don’t Overcrowd – Keep the soup balanced, not overloaded with too many veggies or starch
✔ Blanch Greens Separately – If using spinach or kale, blanch and stir in at the end for vibrant color
🍳 Balancing Flavors
✔ Pesto for Punch – Adds richness, herbal notes, and savory depth
✔ Acidity Check – Tomatoes provide brightness; a squeeze of lemon at the end can lift the whole dish
✔ Salt Gradually – Especially if you’re adding pesto and cheese, which are naturally salty
✔ Optional Heat – Add a pinch of chili flakes for warmth
📦 Storage
✔ Fridge – Keeps well for 3–4 days in an airtight container
✔ Freeze Without Pasta – Freeze just the soup base; add fresh pasta when reheating
✔ Pesto on the Side – Add to individual bowls to preserve color and flavor
✔ Reheat Gently – Avoid boiling when reheating to keep veggies tender
🍽 Serving
✔ Top Each Bowl with Pesto – A generous spoonful swirled in for color and flavor
✔ Grated Parmesan – Optional for extra savoriness
✔ Crusty Bread or Focaccia – Perfect for dipping
✔ Wine Pairing – Try a crisp white like Verdicchio or a light red like Dolcetto
✔ Perfect For – Weeknight dinners, family lunches, or cozy weekend meals