There’s something so satisfying about a soup that feels both cozy and fresh at the same time. This pesto minestrone is exactly that—a brothy, vegetable-packed soup with tender pasta, creamy beans, and a swirl of homemade pesto that ties it all together. And somehow, it tastes even better the next day.

Everything comes together in one pot: sautéed onion, leek, celery, and carrot for the base, then garlic, potato, beans, and ditalini to make it hearty enough for dinner. The secret to its depth of flavour is Knorr’s Roasted Vegetable Premium Flavour Base—just a few spoonfuls turn hot water into a rich, savoury broth in seconds. It’s finished with a spoonful of pesto for that perfect hit of brightness. Simple, comforting, and full of flavour…this one’s going straight into the rotation all year long.

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Why You’ll Love this Recipe:

• All-in-one comfort: Loaded with veggies, beans, pasta, and a swirl of homemade pesto, this soup is cozy, filling, and fresh all at once.
• Perfect for any season: Light enough for spring but hearty enough for colder days, it’s one of those soups that feels right year-round.
• Simple but layered: You get so much flavour from the sautéed vegetables, depth from the perfectly seasoned broth, and brightness from that final spoonful of pesto.
• Easy to customize: Swap the veggies, change up the beans, or use your favourite pasta—this recipe is endlessly flexible.
• Meal-prep friendly: It keeps beautifully in the fridge and tastes even better the next day.

Ingredients for Pesto Minestrone Soup:

Olive oil + butter: A mix of both adds richness and depth to the base of the soup while the veggies sauté.

Red onion: Adds a gentle sweetness and colour. You can substitute yellow onion or a large shallot if preferred.

Celery: Use full ribs (not just hearts) so you can include the leaves for a nice herbal touch. Some of the leaves get sautéed, and you’ll set a few aside to garnish the bowls at the end. The leaves aren’t essential, so no worries if you only have celery sticks without them, but they do add a lovely herbal note if you have them.

Carrot: Finely chopped for subtle sweetness and gorgeous colour throughout the broth.

Leek: Mild and aromatic, leeks melt right into the base of the soup. Be sure to use only the white and light green parts and rinse them well, as dirt/sand can get caught in the layers when they grow.

Garlic: Adds that essential savoury note. Minced fresh garlic gives the best flavour.

Potato: Gives body and a bit of heartiness to the soup. Any variety works—Yukon golds, russet, or baby potatoes.

White wine: Deglazes the pot and adds a light acidity that balances the richness. If you don’t want to cook with wine, replace it with a splash of extra broth and a touch of lemon juice or white wine vinegar for acidity.

Knorr Roasted Vegetable Flavor Base: The shortcut that gives you a deep, savoury broth in minutes. Just whisk into hot water to create an instant, restaurant-quality base.

Water: Used to make the broth and adjust the soup consistency—add more as needed for your preferred thickness.

Bay leaf + Parmesan rind: Classic flavour boosters that infuse the broth with warmth and subtle savouriness.

Ditalini pasta: Small and sturdy, perfect for catching broth in each bite. Any small pasta shape works.

Pinto beans: Add protein and creaminess. Cannellini or red beans are great alternatives.

Pesto: A simple blend of basil, olive oil, walnuts (or pine nuts), garlic, Parmesan, lemon juice, and salt. It adds the herby, vibrant finish that makes this soup shine. The recipe includes this homemade version, but grab your favourite jar if you don’t want to make your own!

Salt + black pepper: Season to taste after you stir in the pesto.

Garnish: A drizzle of olive oil, a crack of black pepper, a few of the fresh celery leaves, and an extra spoonful of pesto.

Prep for Pesto Minestrone Soup:

A few prep steps so that all of your ingredients are ready to go:

• Chop the celery, separating the leaves to be used too.
• Chop the red onion, carrot, leek, and potato.
• Mince the garlic.
• Drain and rinse the can of pinto beans.

How to Make Pesto Minestrone Soup:

Step One: 

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large pot over medium heat. Add the onion, celery, carrot, and leek, and cook for 7–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step Two:

Add the garlic and celery leaves and cook for about 30 seconds, just until fragrant. Pour in the white wine to deglaze the pot, scraping up any bits from the bottom. Let it simmer for 2-3 minutes, until mostly reduced.

Step Three:

In a separate container, whisk together 4 teaspoons of Knorr Roasted Vegetable Base with 4 cups of hot water to make the broth. Once dissolved, pour it into the pot along with the potatoes, bay leaf, Parmesan rind, and 2 more cups of hot water. Stir and bring to a gentle simmer. Cook for about 10 minutes, until the potatoes start to soften.

Step Four:

Add the ditalini and pinto beans, stirring occasionally as the soup simmers for about 8 minutes, until the pasta is tender. Add a bit more hot water or broth as needed to reach your preferred consistency. Remove the bay leaf and Parmesan rind.

Step Five:

While the soup is simmering, make the pesto. In a small blender or food processor, blend the basil, walnuts, garlic, Parmesan, lemon juice, salt, and olive oil until smooth, adjusting with more lemon juice or oil if needed.

Step Six:

Stir a few spoonfuls of pesto into the soup off the heat. Season with salt and pepper if needed.

Step Seven:

Ladle into bowls and finish with a drizzle of olive oil, some freshly-cracked black pepper, extra celery leaves, and an extra dollop of pesto.

Substitutions for Pesto Minestrone Soup:

Butter + olive oil: Use all butter for a richer flavour, or all olive oil to keep the soup vegan if you prefer.

Red onion: I love the bold flavour and colour that red onion adds to this soup, but you can swap for ½ a yellow onion or a large shallot if you’d prefer.

Celery: It’s best to use full celery stalks that include the leaves rather than just celery hearts. If you can only find celery hearts or sticks, no worries—the leaves aren’t essential, but they do add a nice herbal note if you have them.

Leek: If you can’t find leeks, sub in an extra rib of celery  or a small shallot for a similar mellow flavour once sautéed. 

Carrot: I used a large carrot, peeled and finely chopped. A handful of chopped baby carrots also works, or feel free to swap in a parsnip for a slightly sweeter flavour.

Potato: Any type of potato works—Russet, Yukon gold, red potatoes, or even a handful of chopped baby potatoes.

Garlic: Fresh minced garlic is best, but jarred minced garlic or a few teaspoons of garlic powder work in a pinch.

White wine: Replace it with a bit of extra broth to deglaze, and add a small splash of white wine vinegar or lemon juice if you still want a hint of acidity.

Parmesan rind: Adds so much flavour to the broth, but leave it out if you’re keeping the soup vegan!

Ditalini: I used ditalini, but any small pasta shape works—elbows, anellini, small shells, orzo, or even broken up spaghetti (sometimes called fideo).

Pinto beans: If you have a different type of beans on hand like cannellini/white beans, pink beans, or small red beans, those will work just fine here.

Pesto: I like making my own pesto, but feel free to use your favourite store-bought jar here instead!

How to Store Pesto Minestrone Soup:

Let the soup cool completely before storing. Transfer it to airtight containers and refrigerate for up to 4 days.

To reheat, warm on the stove over medium heat, adding a splash of water or broth to loosen it up as needed. It reheats beautifully for quick lunches or weeknight dinners.

If you’re planning ahead, this soup also freezes well without the pasta—just ladle the broth and veggies into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge, reheat on the stove, and cook fresh pasta to stir in at the end.

Pesto + minestrone = the most dreamy soup! Tag me on social if you try it out, @britacooks, I’d love to see your soups! xx