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pesto minestrone soup in a white and blue floral-patterned bowl

Pesto Minestrone Soup

Brothy, bright, and perfectly hearty.
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Prep Time 15 minutes
Cook Time 30 minutes
Serves 8 servings

Ingredients
  

Minestrone Soup

  • 2 tbsp olive oil
  • 2 tsbp butter
  • 1/2 red onion chopped
  • 2 ribs celery finely chopped + leaves separated
  • 1 large carrot finely chopped
  • 1 leek chopped (just the white + light green parts)
  • 3 cloves garlic minced
  • 1 medium potato chopped into ½-inch cubes
  • ½ cup dry white wine
  • 4 tsp Knorr Roasted Vegetable Flavor Base
  • 6 cups water divided: 4 cups to make broth, 2 cups hot water, plus more if needed to adjust consistency
  • 1 bay leaf
  • 1 Parmesan rind optional, but highly recommended
  • 1 cup ditalini pasta
  • 1 can pinto beans drained and rinsed (15 oz)
  • Salt + black pepper to taste
  • Garnish: olive oil, black pepper, celery leaves, extra pesto

Pesto (makes about ½ cup):

  • 1 bunch fresh basil leaves (about 1½ packed cups)
  • 3 tbsp olive oil
  • 4-5 whole walnuts (or 1-2 tbsp pine nuts)
  • 1 small garlic clove grated or finely minced
  • 3 tbsp Parmesan cheese grated
  • Juice from 1/2 lemon
  • ¼–½ tsp salt (to taste)

Instructions
 

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