I can’t think of a better way to start the first weekend of the year than with a big bowl of minestrone soup.
January calls for a steaming bowl of minestrone topped with melting parmesan and a generous drizzle of kale pesto. It’s hearty and soul-warming, a simple way to get a big serving of vegetables while enjoying a deeply satisfying meal.
Soup is my love language. Whether served on its own or with a salad, crusty bread, or a sandwich, a warm bowl always feels like the right choice. It fills you up and comforts you — and for me it often wins over even the freshest salad.
My daughter fell in love with this recipe, which made it extra special. She ate her bowl so quickly she was asking for more before the second bowl was ready. The vegetables become wonderfully tender, the flavors layer beautifully, and even little ones seem to adore it.
At the start of each year my food goal is simple: fill our plates with foods we truly enjoy. I try to transform ingredients we’re not thrilled about into favorites — though fennel seeds remain a lost cause for me.
This minestrone checks a lot of boxes: comforting, nutritious, and delicious.
After spotting a version that used butter beans, I knew I wanted them in my minestrone. A single buttery bean scattered among chopped vegetables and small pasta shapes is a delightful textural surprise, and butter beans are rich and satisfying in this soup.
I was also inspired to add a herb-forward topping. A bright drizzle — like a pesto or flavored oil — elevates a simple bowl into something special. One of my favorite examples is a green lentil soup with curried brown butter: that finishing drizzle transforms the whole dish. Likewise, a garlic oil drizzle on pasta and chickpeas can turn an ordinary weeknight meal into something memorable.
For this minestrone I use fire-roasted diced tomatoes — they add a smoky sweetness that pairs perfectly with the vegetables and beans. But the star finish is the kale pesto. In winter I rely on greens like kale to add freshness when tender herbs aren’t at their peak. Combining kale with basil and parsley gives the pesto a big, green flavor and a boost of nutrients right on top of the soup.
Adding handfuls of spinach to the simmering broth plus a spoonful of kale pesto on each bowl creates an easy, tasty way to eat more greens. I make a full batch of pesto so I can freeze extras or use it on pasta, sandwiches, or salads — but the drizzle on soup remains my favorite use. It really does change the soup game.
I also like a generous shaving of parmesan on top. If I have a parmesan rind I’ll simmer it in the soup for extra depth, and finishing with freshly shaved cheese adds sharpness and richness that round out the flavors.
Truly — is there anything better than a steaming bowl of minestrone with pesto and parmesan?
Minestrone Soup
Fire Roasted Minestrone with Kale Pesto
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Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 3/4 cup diced carrots
- 1/3 cup diced celery (use more if you wish)
- 1 rind of parmesan cheese (if you have it)
- 2 14 ounce cans butter beans, drained and rinsed
- 2 14 ounce cans fire roasted diced tomatoes
- 4 to 5 cups low-sodium vegetable stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup ditalini pasta
- 6 cups fresh baby spinach
- shaved parmesan, for topping
Kale Pesto
- 2 cups kale leaves, torn from stems
- ½ cup basil leaves, torn
- 1/4 cup flat leaf parsley, torn
- 1 garlic clove
- 1/3 cup finely grated parmesan or romano cheese
- 3 tablespoons pistachios
- pinch salt and pepper
- 1/3 to ½ cup extra virgin olive oil
Instructions
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Heat a large stockpot over medium-low heat and add the olive oil.
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Add the onions and garlic with the salt and pepper and stir. Cook until the onions are translucent, about 5 to 6 minutes.
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Add the carrots and celery and cook for 5 minutes more.
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Stir in the parmesan rind, beans, tomatoes, stock, dried basil and oregano. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
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After 20 minutes, add the ditalini pasta and cook 10 to 12 minutes, stirring occasionally, until the pasta is tender. Toss in the fresh spinach until wilted.
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Serve the soup with drizzles of kale pesto and freshly shaved parmesan.
Kale Pesto
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Place the kale, basil, parsley, garlic, cheese, pistachios, salt and pepper in a food processor. Pulse until combined but still slightly textured.
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With the processor running, stream in the olive oil until the pesto comes together. Add more oil to loosen if desired.
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I appreciate you so much!
I can’t even express my love for this bowl right here.