Red Pesto Minestrone Soup – A Bowl of Italian Comfort
Ready in just 45 minutes, indulge in the rich and hearty flavors of our Red Pesto Minestrone Soup. Perfect as a wholesome meal on its own or served as an enticing starter, it’s a soup that will truly delight your taste buds with its unique blend of fresh veggies, tasty beans, and a vibrant mix of aromatic herbs and spices.
Why Make This Recipe
This soup is a one-pot wonder – simple to prepare, nourishing, and can easily be tweaked according to your preferences. Apart from being an excellent source of vitamins and minerals, it’s the red pesto that takes this classic minestrone soup up a notch, offering a burst of tanginess that complements the hearty textures of the vegetables and beans perfectly.
How to Make Red Pesto Minestrone Soup
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 cup green beans, trimmed and cut
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 3 tablespoons red pesto sauce
– 1 cup small pasta (like ditalini or elbow)
– Salt and pepper to taste
– Fresh basil leaves, for garnish
– Grated Parmesan cheese, for serving
Directions:
1. Heat olive oil in a large pot, add onion and garlic and sauté until fragrant.
2. Stir in carrots, celery, zucchini, and green beans. Cook until the vegetables begin to soften.
3. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let it simmer.
4. Stir in cannellini beans, red pesto, and pasta. Cook until the pasta is al dente.
5. Season with salt and pepper. Ladle into bowls, garnish with fresh basil and Parmesan. Serve hot!
How to Serve Red Pesto Minestrone Soup
This soup is perfect served as is with a sprinkle of Parmesan and some crusty bread on the side. It also makes a perfect starter for an Italian-themed dinner.
How to Store Red Pesto Minestrone Soup
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
Tips to Make Red Pesto Minestrone Soup
1. For a hearty vegan version, skip the Parmesan cheese.
2. Always adjust seasonings to taste.
3. You can add other vegetables like spinach or kale for added nutrition.
Variation
You can add shredded chicken or sausage for a non-vegetarian version of the soup.
FAQs
Q: Can I use store-bought red pesto?
A: Yes, you can use store-bought red pesto, homemade is always the best!
Q: What other pasta can I use?
A: Any small pasta can be used, like orzo or small shells.
Q: Can I freeze this soup?
A: Yes, this soup can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.