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    Basil Pesto Minestrone Recipe

    Published: Jun 10, 2022 · Modified: Jun 10, 2022

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    Basil Pesto
    Basil Pesto Minestrone

    Basil pesto minestrone is a hearty and flavorful soup that is perfect for cold winter days. The pesto adds a delicious layer of flavor to the soup, while the rice makes it a complete meal. This recipe is easy to make and requires just a few ingredients. So whether you're looking for a quick and easy meal or want to create a new favorite soup, give Basil pesto minestrone a try!

    When basil pesto minestrone soup comes together, it is warm and comforting. A bowl of soup might be the best illustration of how winter has arrived in a blink of an eye. It’s a welcome return to the stovetop, where a simmer can be relished together with its fragrant companions, corn, lentils, and spinach.

    My Jewish mom cooks minestrone like an Italian grandmother! Her recipe includes delicious basil pesto and freshly grated Parmesan. Since I’m throwing my first dinner party at my new apartment, I thought this would be a great make-ahead meal! Let’s see if my friends agree. Stay tuned tomorrow evening…

    Basil Pesto Minestrone

    Basil Pesto

    Ingredients:

    • 1 large carrot
    • 2 stalks celery
    • 1 medium zucchini
    • 1 medium yellow “summer” squash
    • 1 large Spanish onion
    • 1 rustic potato
    • 2 tablespoons olive oil
    • 2 leeks, thoroughly washed, chooped
    • 3 cloves garlic, finely chopped
    • 2 teaspoons sea salt
    • 3 teaspoons chopped fresh oregano (or 1 teaspoon dried)
    • 3 teaspoons chopped fresh thyme (or 1 teaspoon dried)
    • 1 bay leaf
    • 2 Quarts vegetable stock or water
    • 1 can (930 ounces) diced tomatoes
    • 2 cups cooked pasta (small shape, example Ditalini)
    • 1 can (14 ounces) red kidney beans
    • freshly ground black pepper
    • 1 cup freshly grated Parmesan
    • basil leaves for garnish (optional)
    • crustry bread for dipping (optional, but totally excellent)
    • 1 Cup Basil Pesto (from scratch or store bought)
    • From Scratch:
    • 1 large bunch of basil, leaves only, washed and dried
    • 3 medium cloves of garlic, minced
    • ½ handful of pistachio nuts
    • ½ handful of pine nuts
    • ¾ cup grated Parmesan
    • 2 tablespoons of extra-virgin olive oil
    • Just add it all to the food processor and blend

    Directions:

    • Cut celery, carrot, potato, zucchini, yellow squash and onion into ¼ inch pieces.
    • In a large soup pot over medium heat, stir the olive oil for 1 minute. Add all diced vegetables, as well as the leeks, garlic, salt, oregano, thyme, and bay leaf. Cook 10-15 minutes until the onions turn translucent.
    • Add the vegetable stock and tomatoes, Bring to a full Boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta and pesto. Serve warm with Parmesan and crusty passed at the table.

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    Ingredients
      

    • 1 large carrot
    • 2 stalks celery
    • 1 medium zucchini
    • 1 medium yellow “summer” squash
    • 1 large Spanish onion
    • 1 rustic potato
    • 2 tablespoons olive oil
    • 2 leeks thoroughly washed, chooped
    • 3 cloves garlic finely chopped
    • 2 teaspoons sea salt
    • 3 teaspoons chopped fresh oregano or 1 teaspoon dried
    • 3 teaspoons chopped fresh thyme or 1 teaspoon dried
    • 1 bay leaf
    • 2 Quarts vegetable stock or water
    • 1 can 930 ounces diced tomatoes
    • 2 cups cooked pasta small shape, example Ditalini
    • 1 can 14 ounces red kidney beans
    • freshly ground black pepper
    • 1 cup freshly grated Parmesan
    • basil leaves for garnish optional
    • crustry bread for dipping optional, but totally excellent

    Instructions
     

    • Cut celery, carrot, potato, zucchini, yellow squash and onion into ¼ inch pieces.
    • In a large soup pot over medium heat, stir the olive oil for 1 minute. Add all diced vegetables, as well as the leeks, garlic, salt, oregano, thyme, and bay leaf. Cook 10-15 minutes until the onions turn translucent.
    • Add the vegetable stock and tomatoes, Bring to a full Boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta and pesto. Serve warm with Parmesan and crusty passed at the table.

    There isn't a specific blog conclusion, as the main points of this blog were to provide a recipe for basil pesto minestrone, and not to provide any broader insights or observations. If you're looking for more information on this topic, or want to try out the recipe, be sure to check out our website! Also, if you have any questions or suggestions, feel free to drop us a line in the comments section below!

    Frequently Asked Questions

    What is minestrone with pesto?

    Minestrone alla Genovese is a dish that combines a pleasant blend of fresh vegetables and legumes with a Ligurian pesto sauce — this time made without the pine nuts. The recipe is straightforward, with the minestrone soup being finished with a dollop of basil.

    What is basil pesto made of?

    Fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese are all used in traditional pesto. It only takes a few minutes to make with a food processor: In a food processor, pulse the nuts, lemon juice, and garlic until finely chopped. Pulse in the basil once more.

    Is pesto and basil the same thing?

    Fresh basil, garlic, olive oil, pine nuts, and cheese are mashed into a thick, green paste to make true pesto. (Pesto is an Italian term that means "pounded.")

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    Hi, I am Elyse, Creative Delites is more than a blog–it’s a community for people who love healthy food that doesn’t taste like health food. Whether you are looking for an energy-filled afternoon snack to try or looking for the latest information about trendy foods that may or may not be worth their hype, I’ve got you covered Read More…

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