If you are looking for a vibrant, flavorful soup that feels like a warm hug on a chilly day, the Green Minestrone Soup with Pesto and Fresh Veggies Recipe is exactly what you need. This recipe combines a medley of fresh green vegetables like zucchini, spinach, green beans, and peas with creamy beans and tender pasta in a fragrant broth enriched with bright pesto and lemon juice. It’s a simple yet stunning soup that will brighten your table and nourish your soul with every spoonful.
Ingredients You’ll Need
The beauty of this Green Minestrone Soup with Pesto and Fresh Veggies Recipe lies in its straightforward ingredient list. Each component is carefully chosen to bring a fresh, satisfying balance of flavors, textures, and vibrant colors that make this soup so delightful.
- Olive oil: Provides a rich, fruity base to gently sauté the aromatics and start building flavor.
- Onion, diced: Adds sweetness and depth when softened, creating the perfect foundation.
- Garlic cloves, minced: Infuses a warm, aromatic punch to awaken the senses early in cooking.
- Vegetable broth: A savory liquid that ties all ingredients together for a comforting, homely bowl.
- Cannellini beans, drained and rinsed: Creamy white beans that add protein and a velvety texture.
- Chickpeas, drained and rinsed: Heartiness and a touch of nuttiness to balance the greens.
- Fresh green beans, trimmed and cut: Provide charm and a pleasant snap that keeps the soup lively.
- Ditalini pasta: Small, tube-shaped pasta perfect for comforting mouthfuls without overpowering.
- Zucchini, quartered and sliced: Mild and tender, it soaks up the broth’s flavors beautifully.
- Baby spinach: Offers delicate, leafy freshness that wilts gently into the broth near the end.
- Frozen peas, thawed: Little pops of sweetness that brighten the green palette.
- Fresh basil, chopped: Adds an herbal lift that is essential for the vibrant pesto flavor.
- Vegan pesto: A rich and zesty swirl that brings the soup’s signature flavor to life.
- Lemon juice: Adds a balancing tartness that makes every ingredient pop.
- Salt and pepper: The final touch to perfect seasoning.
How to Make Green Minestrone Soup with Pesto and Fresh Veggies Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil in a large pot over medium heat. Add diced onion and sweat it gently for about 5 minutes until it turns soft and translucent—this builds the savory backbone of the soup. Next, stir in the minced garlic and cook just until fragrant, about 1 minute. These simple steps create a flavorful foundation you won’t want to skip.
Step 2: Add broth, beans, green beans, and pasta
Pour in the vegetable broth, then add the drained cannellini beans, chickpeas, and fresh green beans along with the ditalini pasta. Bring everything to a gentle boil, then reduce to a simmer for roughly 8 minutes. This timing lets the pasta begin to soften and mingle with the beans and veggies, but keeps it far from mushy.
Step 3: Incorporate zucchini
Now it’s time to add the zucchini pieces. Continue simmering for about 3 more minutes until the zucchini, pasta, and green beans are tender but still hold their shape. This adds lovely texture and a subtle sweetness that complements the other greens beautifully.
Step 4: Wilt the spinach
Add the baby spinach and cook just long enough for it to wilt, about 1 minute. This step adds delicate leafy layers without overcooking, keeping the soup fresh and vibrant.
Step 5: Finish with peas, basil, pesto, and lemon
Remove the soup from heat. Now gently stir in the thawed peas, chopped basil, vegan pesto, and a splash of lemon juice. These ingredients introduce the bright, herbal, zesty pop that makes this Green Minestrone Soup with Pesto and Fresh Veggies Recipe feel truly special. Adjust salt and pepper to your taste before serving.
How to Serve Green Minestrone Soup with Pesto and Fresh Veggies Recipe
Garnishes
Top your bowls with a sprinkle of vegan Parmesan cheese for a savory finish or scatter some red pepper flakes to add a subtle kick. Fresh basil leaves can also be added as a pretty and fragrant garnish that enhances the soup’s herbaceous notes.
Side Dishes
This soup pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a crusty artisan bread. The bread is perfect for dipping and soaking up every last drop of that delicious pesto-infused broth.
Creative Ways to Present
For a lovely touch when entertaining, ladle the soup into rustic bowls and drizzle a little extra pesto on top just before serving. You can also add a dollop of plant-based yogurt or swirl in creamy coconut milk to create a beautiful visual and a smooth mouthfeel that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Green Minestrone Soup with Pesto and Fresh Veggies Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors develop even more after resting, so it tastes fantastic the next day.
Freezing
If you want to freeze this soup, omit the pasta because it can become mushy after thawing. Freeze the soup base in containers or freezer bags for up to 3 months, then add freshly cooked pasta when reheating for the best texture.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup seems too thick, add a splash of vegetable broth or water to loosen it. Add any fresh herbs or extra pesto just before serving to revive the flavors.
FAQs
Can I use other types of beans in this soup?
Absolutely! While cannellini beans and chickpeas work wonderfully here, you can swap in navy beans, great northern beans, or even kidney beans depending on your preference. Just keep in mind the cooking times and texture differences.
Is this soup suitable for a vegan diet?
Yes, this Green Minestrone Soup with Pesto and Fresh Veggies Recipe is entirely vegan as long as you use a vegan pesto and skip optional vegan Parmesan or ensure your cheese substitute fits your diet.
Can I make this soup gluten-free?
Definitely! Simply substitute the ditalini pasta with your favorite gluten-free small pasta or use gluten-free grains like quinoa or rice to keep it gluten-free without sacrificing satisfaction.
How spicy is this soup?
This soup itself is mild and focuses on herbal and fresh flavors. If you enjoy a bit of heat, adding red pepper flakes as a garnish lets you customize the spice level to your liking.
What makes this Green Minestrone Soup with Pesto and Fresh Veggies Recipe so flavorful?
The combination of fresh greens, hearty beans, and pasta with the bright, herbaceous pesto and fresh lemon juice creates layers of flavor that truly sing in every spoonful. The gentle simmering allows the vegetables and beans to impart their natural goodness into the broth, making it rich and inviting.
Final Thoughts
If comfort meets freshness in a bowl sounds like your kind of meal, don’t hesitate to dive into this Green Minestrone Soup with Pesto and Fresh Veggies Recipe. It’s a versatile, hearty, and utterly delicious way to celebrate green veggies and wholesome ingredients. Once you try it, this soup will likely become a regular favorite – just like a warm hug for your taste buds.
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Green Minestrone Soup with Pesto and Fresh Veggies Recipe
- Total Time: 45 minutes
- Yield: 7 servings
- Diet: Vegan
Description
This vibrant green minestrone soup is packed with fresh vegetables like zucchini, spinach, green beans, and peas, combined with pasta and beans in a flavorful pesto-seasoned vegetable broth. It’s a nourishing, easy-to-make soup that is both comforting and satisfying, perfect for a healthy meal anytime.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
Soup Ingredients
- 8 cups vegetable broth
- 1 (15 ounce/425 gram) can cannellini beans, drained and rinsed
- 1 (15 ounce/425 gram) can chickpeas, drained and rinsed
- 1 ½ cups fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup ditalini pasta
- 1 small zucchini, quartered and sliced
- 2 ounces baby spinach
- ½ cup frozen peas, thawed
- ½ cup fresh basil, chopped
- ¼ cup vegan pesto
- 2 tablespoons lemon juice
- Salt and pepper, to taste
For Serving
- Vegan Parmesan cheese (optional)
- Red pepper flakes (optional)
Instructions
- Heat the Oil and Sauté Onion: Coat the bottom of a large pot with olive oil and place it over medium heat. Add the diced onion and sweat it for about 5 minutes, stirring often until soft and translucent to build the flavor base.
- Add Garlic: Stir in the minced garlic and cook with the onion for about 1 minute until very fragrant, ensuring the garlic does not burn.
- Add Broth, Beans, Green Beans, and Pasta: Pour in the vegetable broth, then add the drained cannellini beans, chickpeas, fresh green beans, and ditalini pasta. Increase the heat to bring the broth to a boil, then lower the heat and let it simmer gently for about 8 minutes until the pasta is starting to soften but still slightly undercooked.
- Add Zucchini and Continue Simmering: Stir in the quartered and sliced zucchini, continuing to simmer the soup for about 3 more minutes until the pasta, zucchini, and green beans are tender.
- Add Spinach: Stir in the baby spinach and cook just until it wilts, approximately 1 minute, maintaining brightness and texture.
- Finish Soup Off Heat: Remove the pot from heat. Stir in the thawed peas, chopped fresh basil, vegan pesto, and lemon juice. Season generously with salt and pepper to taste to enhance all flavors.
- Serve: Ladle the soup into bowls and garnish with vegan Parmesan cheese and red pepper flakes if desired. Serve immediately for best flavor and texture.
Notes
- Use gluten-free pasta if you want to make this recipe gluten-free.
- The use of vegan pesto keeps the recipe plant-based; regular pesto can be substituted if not vegan.
- Adjust the lemon juice and salt to balance the acidity and seasoning to your preference.
- For a thicker consistency, slightly reduce the amount of vegetable broth.
- This soup reheats well and flavors intensify after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
