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 green beans, cut into 1/2-inch pieces (frozen is fine); 15 oz canned chickpeas, drained and rinsed; 15 oz canned cannellini beans, drained and rinsed; 8 cups chicken stock or vegetable broth; 1 cup small pasta, such as fregola or acini di pepe; 1/4 cup pesto, store-bought or homemade; Kosher salt and black pepper, to taste; Extra olive oil, for serving; Parmesan or Romano cheese, for serving; Freshly ground black pepper, for serving; Lemon wedges, optional, for serving

Description

Green Pesto Minestrone Soup is a vibrant, flavorful Italian-inspired soup made with zucchini, kale, green beans, chickpeas, cannellini beans, and small pasta. Pesto stirred in at the end gives this tomato-free minestrone a fresh green color and bright flavor. Serve with a drizzle of olive oil, grated Parmesan or Romano cheese, black pepper, and optional lemon juice.

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 green beans, cut into 1/2-inch pieces (frozen is fine)
15 oz canned chickpeas, drained and rinsed
15 oz canned cannellini beans, drained and rinsed
8 cups chicken stock or vegetable broth
1 cup small pasta, such as fregola or acini di pepe
1/4 cup pesto, store-bought or homemade
Kosher salt and black pepper, to taste
Extra olive oil, for serving
Parmesan or Romano cheese, for serving
Freshly ground black pepper, for serving
Lemon wedges, optional, for serving

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Instructions

Heat the 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and celery and sauté until softened and beginning to brown, about 3 minutes.
Add the minced garlic and stir until fragrant, about 1 minute.
Add the diced zucchini, shredded kale, green beans, drained chickpeas, drained cannellini beans, and chicken stock or vegetable broth. Stir to combine.
Bring the soup to a boil, then 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 and stir in the pesto. Season with kosher salt and black pepper to taste, adjusting according to the saltiness of the broth.
Optional: Use an immersion blender to pulse the soup a few times, partially pureeing some of the ingredients to give the soup more body and thickness.
Ladle into bowls and finish with a drizzle of olive oil, Parmesan or Romano cheese, and freshly ground black pepper. Add a squeeze of lemon juice if desired.

Notes

Vegetarian version: Use vegetable broth instead of chicken stock.
Vegan version: Use vegetable broth and vegan pesto, and omit the Parmesan or Romano cheese or use a plant-based alternative.
Pasta options: Fregola is a toasted, small, round pasta similar to acini di pepe or pearl couscous. Other small pasta shapes, such as ditalini, also work well.
Gluten-free version: Replace the pasta with quinoa, rice, or another gluten-free grain.
Extra flavor: Add a Parmesan rind while the soup simmers, then remove and discard it before serving.
Seasoning: Taste before adding salt, since the broth and pesto may already be salty.
Serving suggestion: Add lemon juice if the soup needs a brighter flavor, especially if the pesto does not contain lemon.

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