Quick Minestrone Soup with Pesto
Quick Minestrone Soup with Pesto is a vibrant and comforting dish that combines fresh vegetables, hearty pasta, and aromatic pesto. This easy-to-make soup is perfect for busy weeknights or cozy weekends, offering a delightful explosion of flavors that will warm your soul. Enjoy each spoonful as you savor the rich, herby goodness and the satisfaction of a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 (14-ounce) can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (such as ditalini)
- 3 tbsp pesto sauce
- 2 cups fresh spinach or kale
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add diced carrots and celery; stir for another 3 minutes until softened.
- Stir in the diced zucchini; cook for an additional 2 minutes.
- Pour in the canned tomatoes and vegetable broth; bring to a gentle boil.
- Add pasta and simmer according to package instructions, typically around 8-10 minutes.
- Stir in spinach or kale and pesto just before serving; cook for another minute to wilt greens.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to customize with seasonal veggies or add cooked beans for extra protein. For added brightness, incorporate a splash of lemon juice before serving. Store leftovers in an airtight container for up to three days.