Italian Minestrone Soup with Pesto Toast

Name: Italian Minestrone Soup with Pesto Toast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 150 g yellow onion; 150 g carrots; 100 g celery stalks; 3 cloves garlic; 400 g canned diced tomatoes; 1.5 l vegetable broth; 200 g zucchini; 150 g green beans (fresh or frozen); 400 g canned cannellini beans, drained and rinsed; 100 g small pasta (e.g., ditalini, elbow macaroni); 100 g fresh spinach; 1 tsp dried oregano; 1 tsp dried basil; null to taste salt; null to taste freshly ground black pepper; null for serving Parmesan cheese (optional); 4 slices ciabatta or rustic bread; 4 tbsp pesto; 2 tbsp grated Parmesan cheese

Difficulty

easy

Time

50m

Price Category

cheap

Calories

Low

Minestrone soup is a classic Italian dish, packed with fresh vegetables, pasta, and beans in a rich tomato base. This hearty and flavorful soup is a perfect choice for a cold day or whenever you crave something nourishing. The accompanying pesto toast adds an extra layer of flavor and a delightful crunch, making the meal truly unforgettable. Prepare this simple yet rich dish and bring a taste of Italy to your kitchen!

Steps

Prepare Vegetables

Dice the onion, carrots, and celery into small pieces. Mince the garlic. Dice the zucchini and cut the green beans into smaller pieces.

Sauté Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic, oregano, and basil, and cook for another 1 minute until fragrant.

Simmer Soup Base

Pour in the canned diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to allow the flavors to meld.

Add Remaining Vegetables and Pasta

Add the diced zucchini, green beans, and drained, rinsed cannellini beans. Cook for another 5-7 minutes until the vegetables are almost tender. Then, add the small pasta and cook according to package directions until al dente (usually 7-10 minutes).

Finish with Spinach and Season

Remove from heat and stir in the fresh spinach until it wilts. Season with salt and freshly ground black pepper to taste.

Make Pesto Toast

While the soup is simmering, toast the bread slices in a pan or toaster. Spread each slice with pesto, then sprinkle with grated Parmesan cheese.

Serve

Ladle the hot minestrone soup into bowls. Serve with the pesto toast on the side, and if desired, garnish with extra grated Parmesan.

	Per 100g	Per Serving 450 g
Calories	80 kcal	480 kcal
Protein	4 g	22 g
Fat	3 g	18 g
Carbohydrate	12 g	58 g
Fiber	2.5 g	12 g
Sugar	3 g	14 g

Download

vegetables

vegetarian

stewed

everyday

soup

hearty

Italian

all seasons

Hot

Italian Minestrone Soup with Pesto Toast

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Vegetables

Sauté Aromatics

Simmer Soup Base

Add Remaining Vegetables and Pasta

Finish with Spinach and Season

Make Pesto Toast

Serve

Extra Tips

► Don't overcook the pasta in the soup, or it will become mushy. Add it towards the end of cooking and cook only until al dente.

► Use fresh, seasonal vegetables for the best flavor.

► Prepare the pesto toast just before serving to keep it crispy.

Nutrition