As the leaves turn and the air gets crisper, there's nothing quite like a warm bowl of Autumn Minestrone with Kale Pesto to embrace the flavors of the season! This hearty Italian dish is packed with vibrant vegetables and comforting beans, making it not only delicious but also incredibly nourishing. With a drizzle of fresh basil pesto stirred in at the end, each spoonful bursts with flavor that will have you coming back for seconds. Ready to warm your soul and impress your dinner guests? Let’s dive into this delightful recipe that’s perfect for chilly evenings!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup kale, chopped
- Salt and pepper to taste
- 1/2 cup basil pesto
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, sautéing until vegetables begin to soften, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning and release aromatic flavors.
- Incorporate diced zucchini and green beans, stirring to combine with other vegetables and allow them to begin softening.
- Pour in diced tomatoes and vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low-medium and simmer for 15-20 minutes.
- Add drained cannellini beans and chopped kale to the pot, continuing to simmer until kale is tender and beans are heated through, about 5-7 minutes.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Before serving, stir in basil pesto, allowing it to blend into the soup and provide additional depth of flavor.
- Ladle hot soup into bowls and optionally garnish with additional pesto or fresh herbs if desired.
Tips
- Prep Ahead: To save time, chop all your vegetables ahead of time and store them in the fridge. This way, you can quickly throw everything together when you're ready to cook.
- Customize Your Veggies: Feel free to swap in any seasonal vegetables you have on hand. Sweet potatoes, butternut squash, or even leeks can add a unique twist to your minestrone.
- Enhance the Flavor: For an extra depth of flavor, consider adding a splash of white wine after sautéing the vegetables, letting it reduce before adding the broth.
- Make It Heartier: If you want to make this soup even more filling, add some small pasta or quinoa during the simmering stage. Just be sure to adjust the broth quantity accordingly.
- Perfect Pesto: If you have time, try making your own basil pesto! It’s simple and elevates the dish with fresh flavors. However, store-bought pesto works just fine for a quick meal.
- Garnish for Presentation: Don’t forget to garnish each bowl with a dollop of extra pesto or a sprinkle of fresh herbs for an appealing presentation.
- Leftover Love: This minestrone keeps well in the fridge for a few days and can be frozen for up to three months. Just reheat gently on the stove when you're ready to enjoy it again!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 5mg
