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Minestrone Soup with Pesto

Minestrone Soup with Pesto Recipe

Minestrone Soup with Pesto Recipe

A classic Italian soup, minestrone is hearty and warming, and perfect for a chilly day. This version is kicked up a notch with the addition of pesto, which adds a delicious herby flavor.


  • 1 tablespoon (15ml) olive oil
  • 1 yellow onion, chopped
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 zucchini, diced
  • Salt and pepper, to taste
  • 1 cup (240ml) canned white beans, drained and rinsed
  • 1 quart (960ml) chicken or vegetable stock
  • 1 cup (150g) frozen green peas
  • 1 cup (240ml) pesto
  • 4 cups (120g) chopped fresh spinach


  1. In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and zucchini, and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes.
  2. Add the white beans, stock, green peas, and pesto. Bring to a simmer and cook for 10 minutes.
  3. Add the spinach and cook until wilted, about 2 minutes. Serve hot.


  • You can use any type of pesto in this recipe.
  • If you don’t have fresh spinach, you can substitute frozen spinach.
  • This soup can be made vegan by using vegetable stock instead of chicken stock.

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