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Fresh Spring Minestrone Soup Recipe with Easy Basil Pesto Topping

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A light yet hearty fresh spring minestrone soup topped with a bright and garlicky basil pesto, perfect for a nourishing and comforting meal.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced (1 for pesto, 2 for soup)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, chopped
  • 14.5 oz (400g) canned diced tomatoes
  • 6 cups (1.4 liters) vegetable broth (homemade or low-sodium store-bought)
  • 3/4 cup (90g) small pasta shapes like ditalini or elbow macaroni
  • 15 oz (425g) canned cannellini beans, drained and rinsed
  • 2 handfuls fresh spinach or baby kale
  • Salt and freshly ground black pepper to taste
  • For the basil pesto topping:
  • 2 cups packed fresh basil leaves
  • 1/4 cup (35g) toasted pine nuts
  • 1/2 cup grated Parmesan cheese (optional; substitute nutritional yeast for vegan)
  • 1 small garlic clove, minced
  • 1/2 cup (120ml) extra virgin olive oil
  • Pinch of salt

Instructions

  1. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 7 minutes until softened and fragrant but not browned.
  2. Add minced garlic and cook for another minute until aromatic, being careful not to burn it.
  3. Stir in chopped zucchini and canned diced tomatoes with their juices. Cook for 3-5 minutes to meld flavors.
  4. Pour in 6 cups vegetable broth and bring to a boil. Reduce heat to low and simmer gently for 15 minutes.
  5. Add small pasta shapes and cook according to package instructions (8-10 minutes) until al dente, stirring occasionally.
  6. Stir in rinsed cannellini beans and fresh spinach or baby kale. Cook for another 3-4 minutes until greens wilt but remain vibrant.
  7. Taste and season with salt and freshly ground black pepper, adjusting gradually.
  8. While soup simmers, blend 2 cups fresh basil, 1/4 cup toasted pine nuts, 1/2 cup Parmesan, 1 minced garlic clove, and a pinch of salt in a food processor. Slowly drizzle in 1/2 cup olive oil until smooth and creamy.
  9. Ladle soup into bowls and top each serving with a generous spoonful of fresh basil pesto.

Notes

[‘If soup thickens too much after adding pasta, add a splash of broth or water to loosen it.’, ‘Do not overcook pasta; it should be tender but still have a bite.’, ‘Toast pine nuts lightly in a dry pan before adding to pesto for better flavor.’, ‘Add olive oil slowly to pesto for a silky texture.’, ‘Season soup gradually to avoid over-salting, as broth and Parmesan add salt.’, ‘Make pesto while soup simmers to save time and keep pesto fresh.’, ‘Use fresh basil for best aroma and flavor; dried basil is not recommended.’, ‘For vegan pesto, omit Parmesan and substitute with nutritional yeast.’, ‘Soup can be made ahead; store pesto separately and add fresh when serving.’, ‘Soup can be frozen without pesto for up to 2 months; add fresh pesto after reheating.’]

Nutrition

Keywords: minestrone soup, basil pesto, spring soup, vegetarian soup, easy soup recipe, healthy soup, Italian soup, fresh vegetables

Find it online: https://eliplate.com/fresh-spring-minestrone-soup-recipe-with-easy-basil-pesto-topping/