Kale Pesto Minestrone

Ingredients for servings

  • 2 tbsp olive oil

  • 1 sweet onion diced

  • 2 garlic cloves minced

  • 0.5 tsp salt

  • 0.5 tsp pepper

  • 0.75 cup(s) diced carrots

  • 0.3333 cup(s) diced celery

  • 1 rind of parmesan cheese, if you have it

  • 2 oz cans butter beans, drained and rinsed

  • 2 oz cans fire roasted diced tomatoes

  • 5 cup(s) low-sodium vegetable stock

  • 0.5 tsp dried basil

  • 0.5 tsp dried oregano

  • 1 cup(s) ditalini pasta

  • 6 cup(s) fresh baby spinach

  • shaved parmesan, for topping

  • for the kale pesto

  • 2 cup(s) kale leaves, torn from stems

  • 0.5 cup(s) basil leaves, torn

  • 0.25 cup(s) flat leaf parsley, torn

  • 1 garlic clove

  • 0.3333 cup(s) finely grated parmesan or romano cheese

  • 3 tbsp pistachios

  • pinch of salt and pepper

  • 0.3333 cup(s) extra virgin olive oil


  • Heat a large stock pot over medium-low heat and add the olive oil.

  • Add in the onions and garlic with the salt and pepper and stir. Cook until the onions are translucent, about 5 to 6 minutes.

  • Add in the carrots and celery, cooking for 5 minutes more.

  • Add in the parmesan rind, beans, tomatoes, stock, basil and oregano and stir. Bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes.

  • After 20 minutes, add in the ditalini pasta. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is cooked through. Toss in the fresh spinach.

  • Serve the soup with a few drizzles of the kale pesto and freshly shaved parmesan.

  • Kale Pesto

  • Place the kale, herbs, garlic, cheese, pistachios, salt and pepper in a food processor. Pulse until combined and small pieces remain.

  • Stream in the olive oil with the processor running until the mixture comes together. You can always add in more olive oil if you want the pesto thinner.

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