Minestrone with pesto Genovese (basil pesto)

Servings

Font

Images Notes Nutrition

5 from 87 votes

This minestrone soup combines an array of vegetables—potatoes, carrot, squash, zucchini, leek, celery, and leafy greens—with borlotti beans and small pasta, all simmered together in seasoned broth. Basil pesto is stirred in to provide fresh herbal flavor, enhancing the rustic vegetable stew. The soup is hearty, with a mix of tender vegetables, creamy beans, and al dente pasta.

Prep Time

20 mins

Cook Time

1 hr 10 mins

Servings: 4

Calories: 558 kcal

Course: Main Course, Soup

Cuisine: Mediterranean, Italian

Ingredients

150 g spaghetti (5-6oz) or other soup pasta
200 g borlotti beans 7oz) canned or dried and cooked. Fresh borlotti can be used when in season (see notes, aka cranberry beans
1 leek large. Cleaned and sliced
2 potato peeled and cut into cubes
2-3 carrot washed and cut into cubes
½ squash I used a small butternut squash
2-3 zucchini washed and cubed
1-2 celery washed and cubed, stalks
½ kale or savoy cabbage ( cleaned and sliced, wild cabbage type
½ red cabbage (cleaned and sliced) or greens like chard, spinach
2-3 tablespoon basil pesto homemade or ready-made (if homemade leave out pine-nuts)
1 piece Parmigiano-Reggiano rind optional
parmigiano reggiano grated (optional) for serving
3 tablespoon extra virgin olive oil
salt to taste
black pepper to taste, freshly ground

Instructions

Prepare the ingredients.

Cup of Yum

If using dried beans soak overnight and then rinse and cook in lightly salted water for about 40 minutes. Save 2 cups of the cooking water and drain.
Peel the potatoes, peel and remove the seeds from the squash, remove the outer leaves from the cabbages. Wash/clean all the other veggies and then cut potatoes, squash, carrots, celery and zucchini into cubes and slice leeks and cabbages and greens.

Cook the minestrone.

Sauté the sliced leeks in the olive oil for a couple of minutes. Then add all the other vegetables. Mix and add a salt to taste and enough water to just cover the veggies. Simmer on a low-medium heat for about 30 minutes.
Add the cooked beans with 1-2 cups of the bean cooking water (or drained canned beans) and the parmigiano rind (if using). Simmer for another 30 minutes. Add salt and pepper to taste.
Use a fork to mash (puree) some of the potatoes and beans in the pot. Add the pasta and continue cooking until it’s al dente. If your soup seems dry, pour in some hot water.

Serve your minestrone.

When the soup is ready, remove from the heat and add the pesto. Mix gently and serve. You can also add the pesto to each serving once it is plated. (I like to do this).
This minestrone with pesto can also be served tepid and tastes even better the next day. However, the pasta will absorb more liquid so you may want to add some water when reheating leftovers.

Notes

Broken spaghetti, ditalini, or other small soup pasta can be used; rice is an alternative if preferred.
Omit pasta or keep it separate when reheating to prevent sogginess and maintain broth balance.
Fresh borlotti beans can replace canned ones by adding them with the vegetables.
Homemade or store-bought basil pesto can be used; omit pine nuts from homemade to avoid overpowering flavor.

Nutrition Information

Calories 558kcal (28%) Carbohydrates 94g (31%) Protein 18g (36%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Cholesterol 1mg (0%) Sodium 170mg (7%) Potassium 1900mg (40%) Fiber 18g (72%) Sugar 17g (34%) Vitamin A 17069IU (341%) Vitamin C 164mg (182%) Calcium 238mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 558

% Daily Value*

Calories	558kcal	28%
Carbohydrates	94g	31%
Protein	18g	36%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	1mg	0%
Sodium	170mg	7%
Potassium	1900mg	40%
Fiber	18g	72%
Sugar	17g	34%
Vitamin A	17069IU	341%
Vitamin C	164mg	182%
Calcium	238mg	24%
Iron	5mg	28%

* Percent Daily Values are based on a 2,000 calorie diet.