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Minestrone Soup with Pesto

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5 from 5 reviews


This Minestrone Soup with Pesto is the perfect antidote to the Jan blues. Packed with veg, hearty pasta & finished off with a swirl of pesto.


Units Scale

For the Pesto:

  • I garlic clove
  • 25g pinenuts, toasted
  • 50g basil
  • 25g parmesan (or vegetarian alternative) grated
  • 100ml extra virgin olive oil
  • pinch of salt

For the Soup:

  • 1tsp olive oil
  • 1 large carrot, chopped
  • 1 celery stick, diced
  • 1 red onion, diced
  • 3 garlic cloved, minced
  • 1tbsp tomato puree
  • 1/2 tsp dried oregano
  • 1/2tsp dried thyme
  • 1 bay leaf
  • 400g can chopped tomatoes
  • 400g can cannellini beans
  • 100g pasta
  • 800ml vegetable stock
  • 200g cavolo nero, chopped and thick stems removed
  • pinch of sugar
  • pinch of salt
  • pinch of freshly cracked black pepper
  • squeeze of lemon
  • parmesan cheese


For the pesto:

  1. Add the garlic, pine nuts, basil, parmesan, lemon juice and olive oil to the bowl of a small food processor and pulse. Pour the pesto into a jar and store in the fridge for up to 5 days.

For the soup:

  1. Heat the olive oil in a large saucepan and add the carrot, onion, celery and garlic. Fry over a medium low heat for 10 minutes until the vegetables are nice and soft. Add the tomato puree and dried herbs and continue to cook for another 3 minutes.
  2. Add the chopped tomatoes, beans, pasta and stock to the pan and bring to a simmer. Cook for 15 minutes, or until the pasta is tender. Add the cavolo nero, sugar, salt and pepper and the lemon juice, taste to check the seasoning. Simmer for 5 more minutes.
  3. Ladle into bowls, top with a spoonful of pesto and a grating of parmesan cheese.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: easy dinners
  • Method: Stove Top
  • Cuisine: Italian