Minestrone with Pesto and Summer Vegetables

A classic Italian vegetable soup, brimming with seasonal vegetables and topped with a vibrant pesto. Small pasta shapes add heartiness.

Prep Time

20 minutes

Total Time

60 minutes

Calories

265 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.13/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup•Side Dish

Cuisine:

Italian

Main Ingredient:

Pasta

Ingredients

Servings

2tablespoonsOlive oil(Extra virgin olive oil recommended)

£0.15

1mediumOnion(Chopped)

£0.30

2mediumCarrot(Diced)

£0.20

2stalksCelery(Diced)

£0.35

3clovesGarlic(Minced)

£0.15

1mediumZucchini(Diced)

£0.70

1mediumYellow Squash(Diced)

£0.70

1cupGreen Beans(Trimmed and cut into 1-inch pieces)

£0.60

128 oz canDiced Tomatoes(Undrained)

£0.90

6cupsVegetable Broth(Low sodium recommended)

£0.60

0.5cupSmall Pasta Shapes(Ditalini or Elbow macaroni work well)

£0.25

115 oz canCannellini Beans(Rinsed and drained)

£0.65

0.3cupFresh Basil Leaves(Chopped, for garnish)

£0.75

to tasteSalt

to tasteBlack Pepper(Freshly ground)

to tastePesto(Homemade or store-bought)

£0.50

Total Cost

£6.80

£1.13 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
2.
Add garlic and cook for 1 minute more, until fragrant.
3.
Stir in zucchini, yellow squash, and green beans. Cook for 3-5 minutes, until slightly softened.
4.
Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5.
Stir in pasta and cook according to package directions, usually about 8-10 minutes, until al dente.
6.
Add cannellini beans and heat through for another 2-3 minutes.
7.
Season with salt and pepper to taste.
8.
Ladle into bowls and top with a generous dollop of pesto and fresh basil.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

265 kcal / 1109 kJ

Carbs

37g

14% of RDA

Fat

10g

14% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

9 g

10% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

Adjust the vegetables based on what is in season. Other great additions include spinach, kale, peas, or potatoes.

For a richer flavor, use homemade vegetable broth.

To make the soup ahead of time, cook the pasta separately and add it to the soup just before serving to prevent it from becoming mushy.

For a vegan version, ensure that your pesto is vegan-friendly (often made with nutritional yeast instead of parmesan cheese).

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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