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    Home » Recipes » Vegetarian & Vegan

    Apr 22, 2022 by Andrea· This post may contain affiliate links · 22 Comments

    Green Minestrone With Pesto and White Beans

    Jump to Recipe

    This Green Minestrone with Pesto and White Beans screams Spring! Made with a nut-free pesto, this soup is light and fresh tasting. I used pumpkin seeds instead of nuts to add some extra protein, nutrients, and fiber.

    green minestrone soup in serving bowls with the soup pot

    Although the Springtime weather inspired this soup it is equally delicious any time of year. This Italian-inspired, vegetarian soup is made without tomatoes but you can easily add tomatoes if you prefer. I've added a variation below.

    Looking for more recipes featuring beans? Check out this Vegetarian Bean Chili Recipe as well as this delicious Italian White Bean Soup.

    Jump to:
    • Ingredients
    • Substitutions
    • Instructions
    • Pro-Tip
    • Variations
    • Equipment
    • Storage
    • More recipes for you to try
    • 📖 Recipe
    • Frequently Asked Questions
    • 💬 Comments

    Ingredients

    Always prepare and measure all your ingredients before cooking. This ensures you are prepared and takes the stress out of cooking altogether! Use 4 cups of any combination of vegetables you like!

    all prepared ingredients to make green minestrone soup.
    Ingredients from top left: asparagus, zuchinni, kale, broth, pesto, leeks, navy beans, green beans, fresh garlic, green peas.

    See recipe card for quantities.

    Substitutions

    • Homemade pesto - feel free to use your favourite store-bought brand. You can also add nuts or sunflower seeds instead of pumpkin seeds. Or leave the nuts and seeds out altogether! You can also skip the pesto altogether and add some fresh herbs such as basil, parsley, mint, dill, etc.
    • Leeks - 1 large Spanish, white or sweet onion
    • Asparagus, green beans, zucchini, green beans, green peas - any combination of vegetables will work in this soup. You will need 4-5 cups of chopped vegetables.
    • Navy beans - any type of beans or chickpeas, canned or dried beans that have been cooked. Find my method for cooking dried beans here.
    • Kale - any leafy green will work in this soup such as spinach, arugula, collard greens, or Swiss chard.

    Instructions

    Below is a step-by-step look at how quickly and easily this soup comes together.

    For the pesto

    Pesto in the bowl of a food processor after being pureed.
    Prepared pesto in a jar showing a spoonful.

    Place all pesto ingredients into a food processor or blender and blend until smooth. Make extra and use it on roasted or grilled vegetables, your favourite protein, or pasta!

    For the soup

    Leeks being fried in a Dutch oven.
    Step 2. Vegetables and beans are being added to the pot.

    Sautee the leeks until they are soft. Add the garlic then the vegetables and beans minus the kale and peas.

    Step 3. Broth is added and the soup is boiling.
    Step 4. Kale is added to the pot.

    Add the broth and bring to a boil. Reduce heat and simmer. Then add the kale and cook until wilted.

    Finished soup in a large Dutch oven.

    Add the green peas and pesto, fresh lemon juice, and salt and pepper to taste.

    Pro-Tip

    Add extra broth or water if you prefer a thinner soup. You can also puree part of it to give it a more hearty and creamy texture.

    Variations

    • Spicy - add chili pepper flakes or fresh, chopped chili peppers while cooking to add heat to the dish.
    • Tomato-based - if you prefer a more traditional tomato-based minestrone, add a can of whole tomatoes that have been chopped or pureed in place of one or 2 cups of broth.

    Equipment

    This post contains affiliate links. If a purchase is made I receive a small commission at no cost to you.

    The only thing you need to prepare this soup is your favourite large soup pot or Dutch oven. My favourite is this Le Creuset Dutch Oven (affiliate link).

    Storage

    Store the soup in the refrigerator for one week or freeze up to 3 months. For the pesto, cover with a layer of olive oil and store in the fridge for one week or freeze it for later.

    More recipes for you to try

    • Smoky Lentil and Bacon Soup
    • White Bean Sausage and Arugula Soup
    • White Bean Salad with Roasted Red Peppers
    • Spiced Spinach and Chickpea Soup
    • Hearty Turkey and Vegetable Soup

    📖 Recipe

    Two bowls of green minestrone soup with the pot on the side.

    Green Minestrone With Pesto and White Beans

    This soup is both refreshing and comforting at the same time. Packed with fresh, green vegetables, hearty beans and a bright nut-free pesto, it checks all the boxes for a perfect Spring soup!
    4.87 from 22 votes
    Print Pin Rate Save Saved!
    Course: Soup
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 8
    Calories: 301kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    Pesto

    • 3 cups basil leaves, loosely packed
    • 2 cloves garlic, peeled and smashed
    • ⅓ cup pumpkin seeds
    • ½ cup Parmesan cheese, grated
    • ¼ cup extra virgin olive oil
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper

    The Soup

    • 2 tablespoon olive oil
    • 2 leeks white parts only
    • 1 cup chopped asparagus
    • 1 cup chopped green beans
    • 1 cup diced zucchini 1 small
    • 1 cup green peas fresh or frozen
    • 4 cloves garlic minced
    • 8 cups chicken or vegetable broth low or no sodium
    • 2 cups navy beans 540 ml/19 oz
    • 3 cups kale chopped (or greens of your choice)
    • ½ cup pesto plus more for serving, optional
    • ½ lemon juiced
    • Salt and pepper to taste

    Instructions

    Pesto

    • Place all ingredients in the bowl of a food processor or blender and pulse until smooth. It can have a bit of texture but you don't want it to be chunky.

    The Soup

    • Heat olive oil over medium-high heat. Add leeks and sautè for 5-6 minutes. Lower the heat if the leeks are starting to brown. Add the garlic. Stir and cook for 2 more minutes.
    • Add asparagus, zucchini, grean beans, and navy beans. Stir and cook for one minute. Add the broth. Add salt and pepper to taste. The amount of salt will vary depending on the salt level of your broth. Bring to a boil. Reduce heat to a gentle simmer and simmer for 5 minutes.
    • Add greens and continue simmering for another 5 minutes. Add peas and pesto and cook for 2 more minutes. Serve topped with a dollop of pesto and Parmesan cheese if desired.

    Notes

    STORAGE: Store in the refrigerator for one week or freeze for up to 3 months. Pour a layer of olive oil on top of any extra pesto and store covered, in the fridge for one week or freeze for up to 3 months. 
    NUTRITION FACTS are an estimate only and included using the entire recipe of pesto.
     

    Nutrition

    Serving: 1serving | Calories: 301kcal | Carbohydrates: 24g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 489mg | Potassium: 398mg | Fiber: 7g | Sugar: 5g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

    Frequently Asked Questions

    What's the difference between Minestrone and vegetable soup?

    Minestrone soup is basically a bulked-up vegetable soup. Vegetable soup has only vegetables whereas minestrone has the addition of beans, pasta, and/or rice. Minestrone can also contain meat.

    Why is Minestrone called Minestrone?

    The word minestrone means "thick vegetable soup".

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    Reader Interactions

    Comments

      4.87 from 22 votes (15 ratings without comment)

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    1. Mary Lou says

      June 10, 2024 at 2:07 pm

      Todays cool temps sound like the perfect reason to try this!

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    2. Pam says

      June 08, 2023 at 10:08 am

      5 stars
      I love this soup. I have made it three times. It is the total essence of spring.

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      • Andrea says

        June 10, 2023 at 6:49 am

        I'm so happy you have been enjoying it Pam! Thanks for commenting!

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    3. Mary Muir says

      April 17, 2023 at 12:23 pm

      5 stars
      My husband is a fussy eater and believe me when I say if he loves this everybody will love it. This is a real keeper Andrea.

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    4. Mary says

      March 14, 2023 at 11:53 am

      5 stars
      Very fresh taste. All your greens and protein in one bowl. I used store-bought pesto. Didn’t have any green beans so just added more of the other greens.

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      • Andrea says

        March 15, 2023 at 11:06 am

        So happy you enjoyed it Mary! Thanks for commenting

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    5. Marlene says

      March 13, 2023 at 8:34 pm

      5 stars
      This was delicious! Thank you for another yummy soup to add to our favourites!

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    6. stacey says

      October 22, 2022 at 5:54 pm

      First time making pesto... shoudl I keep adding olive oil if its super thick? Looking forward to diving into what looks to be a delicious soup!

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      • Andrea says

        October 23, 2022 at 8:06 am

        You can add more olive oil or a touch of cold water. Hope you enjoy it!

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    7. Kim Hoare says

      September 12, 2022 at 4:49 pm

      I also live in Canada, actually in Abbotsford. If I to purchase pesto what brand would you recommend? I too have tried a lot of your soups. I also love your 3 bean chili.

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      • Andrea says

        September 12, 2022 at 5:20 pm

        Hi Kim! Honestly, I haven't bought pesto in so many years I wouldn't know what to recommend. What I would look for myself is one with the most minimal ingredients and preferably made with olive oil. President's choice usually has quality products so I would start there. Hope that helps!

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        • Joyce says

          September 13, 2022 at 7:36 pm

          Costco’s Kirkland brand pesto is excellent

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          • Andrea says

            September 14, 2022 at 7:20 am

            Great to know, thanks!

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    8. Jean says

      May 14, 2022 at 8:21 am

      Another fantastic recipe! Ready to try another recipe this weekend.

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      • Andrea says

        May 14, 2022 at 11:33 am

        I'm so happy you enjoyed it! Thanks so much for commenting!

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    9. Susan Rittee says

      April 30, 2022 at 7:41 pm

      5 stars
      This is excellent and definitely nutritious!!

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    10. Linda McDonnell says

      April 22, 2022 at 9:52 am

      5 stars
      This is soooo good. Another 5 star recipe. Thank you, Andrea.

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    11. Angela says

      April 22, 2022 at 9:02 am

      I have tried most of your soup recipes and they are all amazing!! (Creamy corn chowder is my favourite). If I substitute store bought pesto how much do I use?

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      • Andrea says

        April 22, 2022 at 9:10 am

        Hi Angela!
        You would use the same amount as is in the recipe, 1/2 a cup. I'm so happy you are enjoying all the soups! Let me know how you like this one!

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    12. Angie says

      April 22, 2022 at 8:43 am

      Hi Andrea! If I am using store bought pesto - approximately how much would I need?

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      • Andrea says

        April 22, 2022 at 9:09 am

        Hi Angie!
        You would use the same amount as is in the recipe. Half a cup. Hope that helps!

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    13. Cindy says

      April 22, 2022 at 7:35 am

      5 stars
      Love pesto! This is perfect:) Thank you.

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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