Description
A cozy, veggie-packed minestrone with a secretly “cheesy” pesto that deepens the broth.
Ingredients
- Mixed vegetables (zucchini, carrots, green beans)
- Cooked beans (kidney or cannellini)
- Small pasta (ditalini or elbows)
- Sun-dried tomato & basil pesto (with nutritional yeast)
- Onion
- Garlic
- Crushed tomatoes
- Vegetable broth
- Olive oil
- Salt
- Pepper
- Italian herbs
- Fresh basil or parsley
Instructions
- Heat olive oil in a large pot and sauté onion and garlic until fragrant.
- Add chopped vegetables and cook 5–7 minutes to soften slightly.
- Stir in crushed tomatoes, beans, herbs, salt, and pepper.
- Pour in vegetable broth and bring to a gentle boil.
- Add pasta and simmer until tender, stirring occasionally.
- Swirl in sun-dried tomato basil pesto and adjust seasoning.
- Finish with fresh herbs and serve hot.
Notes
- For a gluten-free option, use gluten-free pasta.
- Feel free to add any seasonal vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg