Description
A vibrant and nutrient-dense Italian minestrone that elevates simple seasonal vegetables with a luxurious swirl of homemade basil pesto. Featuring hearty borlotti beans, tender potatoes, and perfectly cooked ditalini pasta, this soup is both comforting and sophisticated. The finish of fresh pesto—added just before serving—preserves the bright, herbaceous aromatic profile of basil and garlic, making every spoonful an absolute delight for your senses.
Ingredients
1 bunch fresh basil (stems removed)
5 cloves garlic (divided)
50g pine nuts (lightly toasted)
30g grated Parmesan cheese
80ml extra virgin olive oil (divided)
1 large onion (diced)
1 large carrot (small dice)
2 stalks celery (thinly sliced)
1 large courgette (cubed)
1 large starchy potato (peeled and cubed)
400g can borlotti beans (rinsed and drained)
1 litre vegetable stock (low sodium)
100g ditalini pasta
Instructions
Place basil, 2 cloves of garlic, pine nuts, Parmesan, and 50ml olive oil in a processor; pulse until smooth and season with salt and pepper.
In a large pot, heat 30ml olive oil and sauté onion, carrot, and celery until softened.
Add the remaining 3 cloves of minced garlic and cook for 1 minute until fragrant.
Add the potatoes, courgette, and vegetable stock, bringing to a simmer.
Add ditalini pasta and cook until pasta and vegetables are tender.
Stir in the borlotti beans and cook until heated through.
Remove from heat and swirl in the prepared pesto immediately before serving.
Notes
Ensure the pesto is added after removing the soup from the heat to maintain its bright green color and fresh aroma. If you cannot find ditalini, small shell pasta is an excellent substitute.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Diet
- Method: Stovetop simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg