Name: Green Pesto Minestrone Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, diced (about 1 1/2 cups); 2 stalks celery, diced (about 1 cup); 2 cloves garlic, minced; 2 cups diced zucchini; 2 cups shredded kale; 2 cups cut green beans; 15 oz canned chickpeas, drained and rinsed; 15 oz canned cannellini beans, drained and rinsed; 8 cups chicken stock or broth, or vegetable broth; 1 cup small pasta, such as fregola or acini de pepe; 1/4 cup pesto, store-bought or homemade; Kosher salt and black pepper, to taste; Extra olive oil, Parmesan or Romano cheese, and freshly ground black pepper, for serving; Lemon wedges, for serving, optional

Description

This Green Pesto Minestrone Soup is a vibrant, flavorful soup made without tomatoes and packed with zucchini, kale, green beans, chickpeas, cannellini beans, and small pasta. Pesto stirred in at the end gives it a fresh green color and bright flavor, making it a comforting and wholesome meal.

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1 cup)
2 cloves garlic, minced
2 cups diced zucchini
2 cups shredded kale
2 cups cut green beans
15 oz canned chickpeas, drained and rinsed
15 oz canned cannellini beans, drained and rinsed
8 cups chicken stock or broth, or vegetable broth
1 cup small pasta, such as fregola or acini de pepe
1/4 cup pesto, store-bought or homemade
Kosher salt and black pepper, to taste
Extra olive oil, Parmesan or Romano cheese, and freshly ground black pepper, for serving
Lemon wedges, for serving, optional

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and celery and sauté until softened and starting to brown, about 3 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Add the zucchini, kale, green beans, chickpeas, and cannellini beans. Stir well, then add the chicken stock or vegetable broth.
Bring the soup to a boil and stir in the small pasta. Cover and simmer over low heat for about 10 minutes, or until the pasta is cooked.
Turn off the heat. Stir in the pesto and season with kosher salt and black pepper to taste.
Optional: Use an immersion blender to pulse the soup a few times, partially pureeing some of the ingredients to add body and thickness.
Serve topped with a drizzle of olive oil, Parmesan or Romano cheese, and freshly ground black pepper. Add a squeeze of lemon juice if desired.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth. For a vegan version, use vegetable broth and vegan pesto.
Fregola is a toasted small circular pasta similar to acini de pepe or pearl couscous. You can substitute any small pasta, such as ditalini.
For a gluten-free version, use quinoa, rice, or another gluten-free grain instead of pasta.
Add a Parmesan rind while the soup simmers for extra salty, savory flavor. Remove and discard it before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian