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–+ servings
Adriana Rose

Green Minestrone with Pesto and White Beans Recipe Unveiled!

A delicious and healthy Green Minestrone soup enriched with pesto and white beans, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 can 15 ounces white beans, drained and rinsed
  • 1 cup frozen peas
  • 1 cup fresh spinach chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup fresh basil pesto
  • Grated Parmesan cheese for serving optional

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3-4 minutes until the vegetables begin to soften.
  3. Add the zucchini and green beans to the pot, stirring well to combine. Cook for an additional 3 minutes.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and add the white beans, frozen peas, chopped spinach, and dried oregano.
  5. Season with salt and pepper to taste. Let the soup simmer for about 15-20 minutes, or until all the vegetables are tender.
  6. Stir in the basil pesto just before serving, allowing it to warm through.
  7. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 400mgFiber: 8gSugar: 3g

Notes

  • For a heartier soup, add cooked pasta or quinoa during the last few minutes of cooking.
  • Substitute the white beans with chickpeas or kidney beans for a different flavor and texture.

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