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Fresh Spring Vegetable Minestrone with Basil Pesto

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A light and comforting spring vegetable minestrone soup enhanced with a fresh homemade basil pesto, perfect for a quick and wholesome meal.

Ingredients

Scale
  • 1 cup snap peas, trimmed and halved
  • 1 cup baby carrots, sliced thin
  • 1 medium zucchini, diced
  • 1 cup fresh spinach or baby kale, roughly chopped
  • 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14 oz / 400 g) diced tomatoes, with juices
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Fresh basil leaves, about 1 cup packed, for pesto
  • For basil pesto:
  • 1 cup fresh basil leaves, packed
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
  • 1/4 cup pine nuts or walnuts, toasted
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove
  • Salt, to taste

Instructions

  1. Rinse and trim the snap peas, slice the baby carrots thinly, dice the zucchini, finely chop the onion and garlic, and roughly chop the spinach or kale. Drain and rinse the cannellini beans.
  2. In a food processor, combine fresh basil leaves, toasted pine nuts or walnuts, grated Parmesan (or nutritional yeast), garlic clove, and a pinch of salt. Pulse to blend. Slowly drizzle in olive oil while processing until smooth and creamy. Set aside.
  3. Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add sliced carrots, snap peas, and zucchini. Stir and cook for 4-5 minutes until they start to soften but remain crisp.
  5. Pour in vegetable broth and diced tomatoes with juices. Add dried oregano, crushed red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
  6. Stir in cannellini beans and chopped spinach or kale. Cook for another 3-5 minutes until greens wilt and beans are heated through.
  7. Remove pot from heat. Stir in 2-3 tablespoons of basil pesto gently to combine.
  8. Taste and adjust seasoning with salt, pepper, or more pesto if desired. Serve warm, optionally garnished with extra Parmesan or a drizzle of olive oil.

Notes

Do not overcook the vegetables; they should remain tender-crisp. Add pesto off the heat to preserve its fresh flavor and vibrant color. Toast nuts for pesto to enhance flavor. For a heartier soup, add small pasta shapes 7-10 minutes before finishing cooking and adjust broth accordingly. A squeeze of fresh lemon juice brightens the soup if flavors seem flat.

Nutrition

Keywords: spring vegetable minestrone, basil pesto, fresh vegetable soup, easy minestrone recipe, vegan minestrone, gluten-free soup, healthy soup, homemade pesto

Find it online: https://norasfoods.com/fresh-spring-vegetable-minestrone-with-basil-pesto-easy-homemade-recipe/