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Italian Minestrone Soup with Kale and White Bean Pesto_001

Italian Minestrone Soup with Kale and White Bean Pesto

Savor the rich flavors of Italy with this hearty Italian Minestrone Soup, featuring a unique twist of kale and homemade white bean pesto. A perfect blend of nutritious veggies, beans, and pasta, this soup is a comforting meal for any day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Italian
Servings 6 people
Calories 350 kcal

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Food processor
  • Measuring cups and spoons
  • Grater

Ingredients
  

For the Soup:

  • 2 tbsp olive oil 30 ml
  • 1 medium onion, chopped about 1 cup / 150g
  • 2 carrots, peeled and diced about 1 cup / 130g
  • 2 celery stalks, diced about 1 cup / 150g
  • 3 cloves garlic, minced
  • 1 zucchini, diced about 1 cup / 150g
  • 1 small yellow squash, diced about 1 cup / 150g
  • 1 28-ounce can diced tomatoes 794g
  • 6 cups vegetable broth 1.4 liters
  • 1 cup kale, stems removed and leaves chopped 67g
  • 1 cup small pasta, such as ditalini or elbow macaroni 100g
  • 1 15-ounce can cannellini beans, drained and rinsed 425g
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese, for serving (optional)

For the White Bean Pesto:

  • 1 15-ounce can cannellini beans, drained and rinsed 425g
  • 1 cup fresh basil leaves 24g
  • 2 cloves garlic
  • 2 tbsp pine nuts 30g
  • 3 tbsp grated Parmesan cheese 15g
  • 4 tbsp olive oil 60ml
  • Salt to taste

Instructions
 

  • Prepare the Soup Base: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add Vegetables: To the pot, add the zucchini and yellow squash, cooking for about 3-4 minutes until they begin to soften.
  • Incorporate Tomatoes and Broth: Pour in the diced tomatoes with their juice and vegetable broth. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
  • Make the White Bean Pesto: While the soup simmers, make the pesto by combining the second can of cannellini beans, basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor. Blend until smooth, adding salt to taste. Set aside.
  • Add Pasta and Kale to Soup: Stir the pasta and chopped kale into the soup. Continue to simmer until the pasta is al dente and the kale has wilted, about 10 minutes.
  • Final Touches: Add the first can of cannellini beans to the soup and heat through. Season with salt and pepper to taste.
  • Serve: Ladle the soup into bowls and swirl in a spoonful of the white bean pesto on top. If desired, sprinkle with freshly grated Parmesan cheese.

Notes

For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Feel free to substitute the kale with spinach or another leafy green of your choice.
If you prefer a thicker soup, reduce the vegetable broth by 1 cup.
Keyword comfort food, Healthy Soup Recipes, Italian Minestrone Soup, Kale and White Bean Pesto, Mediterranean Diet, Vegetarian Soup