Italian minestrone soup with pesto combines lots of veggies, white beans, and orecchiette pasta with a bold tomato broth and a touch of pesto. This flavorful soup will warm your belly and get you coming back for seconds.
Ingredients for Italian Minestrone Soup With Pesto Recipe
0.29 tablespoon Olive oil
0.14 Medium onion diced
0.43 Cloves garlic minced
0.43 Large carrots diced
0.29 Medium celery stalks diced
0.29 cup Cabbage slaw mix bagged version
0.14 Medium sweet potato peeled and diced
0.57 Small yellow potatoes diced
0.14 Medium zucchini squash diced
As required Kosher salt and freshly ground black pepper to taste
0.14 teaspoon Italian seasoning
0.14 teaspoon Onion powder
4.29 ounce Fire roasted diced tomatoes
0.57 tablespoon Tomato paste
0.86-1.14 cup Lower sodium chicken broth you will need extra broth for leftovers
2.14 ounce White beans cannellini or other white bean, rinsed and drained
0.14 Parmesan rind optional
0.29 Bay leaves optional
0.07 cup Basil pesto sauce store bought or homemade
0.18 cup Orecchiette pasta or other small pasta, such as ditalini, orzo, or small elbow
0.43 cup Baby spinach leaves
As required Freshly grated parmesan cheese and extra basil pesto sauce for serving
Nutrition value
302
calories per serving
7 g Fat15 g Protein56 g Carbs15 g FiberOther
Current Totals
Fat
7g
Protein
15g
Carbs
56g
Fiber
15g
MacroNutrients
Carbs
56g
Protein
15g
Fiber
15g
Fats
Fat
7g
Vitamins & Minerals
Calcium
299mg
Iron
9mg
Vitamin A
5406mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
220mcg
Vitamin B12
0mcg
Vitamin C
124mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
224mg
Manganese
3mg
Phosphorus
256mg
Selenium
6mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment