Italian Minestrone Soup
This Italian minestrone soup is a delightful and healthy choice perfect for any time of the year. Packed with fresh vegetables and beans, it offers a satisfying meal without being heavy. The addition of pesto at the end gives it a fresh and aromatic finish, making it a hit for light lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups chopped kale, packed
- 1 teaspoon dried basil
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup pesto, homemade or store-bought
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Add the diced zucchini, cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Add the chopped kale and dried basil to the pot. Season with flaky sea salt and freshly ground black pepper to taste.
- Simmer the soup for an additional 20 minutes, or until the vegetables are tender.
- Remove from heat and stir in the pesto. Serve hot, adjusting seasoning as needed.