Pesto Minestrone Soup

If you’re anything like me, nothing makes you happier than crushing a huge bowl of pasta and red sauce. And while you and I could happily scarf said dish of tomatoey, carby goodness 7 days a week (shhh its our secret!), we fear that our neighbors and friends might start talking behind our backs. So, for those haters we love so much, we’ll oblige them with this delicious pesto minestrone soup. Here’s why it’ll feel like you’re pulling a fast-one on them.

Really, this tomato-heavy broth is packed with vegetables to help disguise our beloved noodle friends. And a heaping spoonful of my walnut basil pesto makes the broth a little murkier (and a lot tastier!) so our pasta pals can rest judgement free until they land in your tummy. They’re happy. You’re happy. The neighbors are happy that you’re enjoying a balanced diet. Everyone wins.

Pesto Minestrone Soup (vegan)

Yield 6 servings


2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups diced carrots

2 cups diced celery

2.5 cups butternut squash, peeled + diced

4 cloves garlic, minced

1 tsp dried thyme

28 oz diced tomatoes

8 cups veggie stock

1 cup uncooked small pasta

1 bay leaf

1 cans cannellini beans

4 handfuls of spinach

2 tablespoons Walnut Basil Pesto

salt + pepper


1) Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery, squash, garlic, thyme and cook over medium heat, stirring occasionally for 10 minutes, until the veg begin to soften.

2) Add the tomatoes, stock, pasta, bay leaf, salt + pepper to the pot. Bring to a boil, lower the heat and simmer until pasta is tender. Discard bay leaf.

3) Add can of beans and heat through. Remove from heat and add spinach. Stir in pesto. Enjoy!

SoupsKristen CarliComment