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Veggie-Packed Soup
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Herby Green Minestrone The Cozy, Veggie-Packed Soup You'll Make on Repeat

A bright, herby, one-pot veggie-packed minestrone loaded with white beans, spring vegetables, fresh herbs, and finished with a quick dairy-free blender pesto. Simple, satisfying, and completely plant-based.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Servings: 4

Ingredients

  • For the Minestrone:
  • 1 tablespoon extra virgin olive oil
  • 2 stalks celery finely diced
  • 1 medium leek finely sliced
  • 1 large banana shallot or 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1½ cans 15 oz each cannellini beans, drained and rinsed
  • 4¼ cups vegetable broth plus extra as needed
  • 2¾ oz dried small pasta ditalini, small shells, or elbow macaroni
  • 1 heaping tablespoon fresh flat-leaf parsley chopped
  • 1 heaping tablespoon fresh dill chopped
  • ¾ cup frozen peas
  • 7 oz fresh asparagus tough ends removed, cut into bite-sized pieces
  • Zest of 1 lemon
  • For the Quick Blender Pesto:
  • 1 oz fresh basil leaves about 1 loosely packed cup
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon water
  • 1 teaspoon nutritional yeast
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove
  • 1 pinch of salt
  • For Garnish:
  • Extra lemon zest
  • Red pepper flakes
  • Extra fresh chopped herbs
  • Drizzle of extra virgin olive oil
  • Pesto from above

Instructions

  • Heat olive oil in a large pot over medium heat. Add celery, leek, and shallot. Sauté for 10 to 15 minutes, stirring occasionally, until fully soft and translucent.
  • Add minced garlic and cook for 2 more minutes, stirring frequently.
  • Add drained cannellini beans. Season with salt and black pepper. Stir well to combine.
  • Pour in the vegetable broth. Bring to a steady simmer and cook for 5 minutes.
  • Add the dried pasta. Stir, cover with a lid, and cook for about 10 minutes — stirring occasionally — until pasta is just al dente.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Add frozen peas, asparagus, parsley, and dill. Stir and cook for 2 to 3 minutes until vegetables are just tender and bright green.
  • Stir in lemon zest. Remove from heat.
  • Make the pesto: blend all pesto ingredients together until smooth.
  • Ladle soup into bowls. Top with a spoonful of pesto, lemon zest, red pepper flakes, fresh herbs, and a drizzle of olive oil. Serve immediately.