Spring Vegetable Minestrone Pesto (Printable)

Vibrant Italian soup with fresh spring veggies and a basil pesto swirl, delivering hearty, wholesome flavors.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and chopped
08 - 1 cup fresh or frozen peas
09 - 1 cup baby spinach leaves
10 - 1 (14 oz) can diced tomatoes
11 - 5 cups vegetable broth

→ Beans & Pasta

12 - 1 (15 oz) can cannellini beans, drained and rinsed
13 - 3/4 cup small pasta (ditalini or small shells)

→ Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - Salt and freshly ground black pepper, to taste

→ Pesto Swirl

17 - 1/3 cup basil pesto (homemade or store-bought)
18 - 2 tablespoons grated Parmesan cheese (optional)

# How-to Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 2–3 minutes until softened.
02 - Stir in carrots and celery; cook for 5 minutes, stirring occasionally.
03 - Add zucchini and green beans; cook another 3 minutes.
04 - Pour in diced tomatoes with juices and vegetable broth. Stir in oregano, thyme, salt, and pepper.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes.
06 - Add cannellini beans and pasta. Simmer uncovered for 8–10 minutes, or until pasta is al dente.
07 - Stir in peas and spinach; cook 2–3 minutes until spinach is wilted and peas are tender.
08 - Ladle soup into bowls. Swirl 1–2 teaspoons pesto into each serving and sprinkle with Parmesan if desired. Serve hot.

# Expert Pointers:

01 -
  • It celebrates the absolute best of what spring offers without requiring hours at the stove
  • The pesto swirl transforms an already lovely soup into something restaurant worthy and special
  • Leftovers taste even better the next day as all those fresh flavors meld together
02 -
  • The pasta will continue absorbing liquid as the soup sits, so leftovers might need a splash of broth when reheating
  • Wait until the very end to add the pesto swirl, as heating it directly in the pot can dull its vibrant fresh flavor and beautiful green color
03 -
  • Cut all vegetables into similar sized pieces so every spoonful has the same satisfying variety and nothing feels overwhelming
  • Make your own pesto when basil is plentiful and freeze it in ice cube trays for restaurant worthy soup all year long

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