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Two bowls of green minestrone soup with the pot on the side.
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4.85 from 20 votes

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!
Prep Time30 minutes
Cook Time20 minutes
Course: Soup
Cuisine: Italian
Keyword: beans, greens, minestrone, pesto
Servings: 8
Calories: 301kcal
Author: Andrea Mut

Ingredients

Pesto

  • 3 cups basil leaves, loosely packed
  • 2 cloves garlic, peeled and smashed
  • 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