Hearty Vegetable Minestrone Soup with Pesto Swirl

Serves 6 · 18 min prep · 35 min cook

Ingredients

• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp crushed red pepper flakes
• 1 medium zucchini, diced
• 1 (28 oz) can canned diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 Parmesan rind (optional but recommended)
• 1 (15 oz) can canned cannellini beans, rinsed
• ¾ cup small pasta (ditalini or elbows)
• 3 cups fresh baby spinach
• 1¼ tsp kosher salt
• ½ tsp black pepper
• ⅓ cup basil pesto (store-bought or homemade)
• ½ cup grated Parmesan for serving

Instructions

1. 1Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, 6–8 minutes until the onion is translucent and the vegetables begin to soften.
2. 2Stir in the minced garlic, tomato paste, oregano, dried basil, and red pepper flakes. Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet and caramelized.
3. 3Add the diced zucchini and cook 2 minutes more, just until it starts to pick up color at the edges. Pour in the diced tomatoes with their juices and the vegetable broth, scraping up any browned bits from the bottom of the pot.
4. 4Drop in the Parmesan rind if using, then bring the soup to a lively simmer over medium-high heat. Reduce heat to medium-low, cover partially, and simmer gently 15 minutes so the flavors meld and the vegetables turn tender.
5. 5Stir in the rinsed cannellini beans and the dry pasta. Continue simmering uncovered 8–10 minutes, stirring occasionally, until the pasta is al dente (it will soften a bit more as it sits).
6. 6Remove and discard the Parmesan rind. Stir in the baby spinach a handful at a time until just wilted, about 1 minute. Season with salt and black pepper, tasting and adjusting as needed.
7. 7Ladle the hot soup into bowls. Swirl pesto into each serving so it ribbons through the broth and adds a fresh herbal finish.
8. 8Top each bowl with a generous sprinkle of grated Parmesan and a crack of black pepper. Serve with crusty bread or a simple side salad for a complete midday meal.
9. 9For meal prep, cool completely and refrigerate in airtight containers up to 4 days; the pasta will absorb broth, so loosen with a splash of water or broth when reheating on the stove or in the microwave.