Spring Pesto Minestrone Soup is packed with fresh vegetables and creamy pesto. It’s the ultimate spring soup recipe!
I know it’s the end of March, but we’re still having soup over here!
Spring Pesto Minestrone Soup to be exact.
Soup is obviously a fall/winter thing, but I believe that if you load it with fresh spring veggies and herbs, you’ve got a fantastic spring soup just begging to be eaten.
We’ve been eating comfort foods (like this Hearty Venison Chili and Slow Cooker Lentil Stew!) all winter long. It’s still a bit chilly here, so soup is still a good choice, but I’m just craving something lighter in the stomach.
Speaking of lighter spring recipes, you MUST try out these other recent faves!!
- Creamy White Bean & Farro Bake
- Za’atar Sheet Pan Chicken
- Vegan Lemon Tart!! (Drooling just thinking about it)
- Sweet Potato Falafel Nourish Bowls! I can’t even.
As the seasons change, I feel the need to change other things in my life. For instance, my closet and my wardrobe. Confession time: every season, I find myself poring through my favorite websites and magazines for a change! Whether it’s a new bathing suit or sandals, cozy fall sweaters and boots, spring tops to wear to work, or fresh decor for the apartment, advertisements get me every single time!
A couple weeks ago, I was sitting at Panera Bread, sipping on coffee with my friend Megan after yoga glass. I expressed the overwhelming feeling of burnout. Burnout with my job (hey, it’s been a while since I had a long weekend!), with people at the gym, with the same mundane wake up – work – dinner – sleep – repeat. I was feeling frustrated with the question, “What is my purpose here?!”.
She said something to me that really placed my mind at ease. Rather than focusing on finding that one single meaning for your life, instead understand that each part of your life is a season. You go through your college season, your workforce season, your married season. She’s been through fostering children, which was a season of her life, and now she’s experiencing what it’s like to close the doors to fostering. Yet another season of life.
So as spring comes around, I’m learning to enjoy this season of life. This is my newlywed, house-hunting, working and growing a blog season. I’ve found myself falling in love with it after all.
Temperatures are warming up, but soup never gets old! This Pesto Minestrone Soup is incredibly easy to throw together. Like, 30 minute easy. You can make homemade pesto if you’re up for it, but this time I opted for store-bought. I happen to love DeLallo brand pesto – it’s made with natural ingredients and olive oil instead of sunflower oil (which you’ll find in many other pesto brands because it’s cheaper). The flavor isn’t overwhelming either. It’s a subtle pesto, perfect for this Pesto Minestrone Soup.
To keep this soup recipe vegan, simply omit the Parmesan cheese on top and look for a pesto that’s vegan (or make your own!). If you need a gluten free version of this recipe, swap out regular whole wheat pasta for gluten free pasta (I happen to love this brand!).
The Farmer’s Market opens soon, and my mind has been on all things fresh! So naturally this soup is packed with onions, celery, zucchini, carrots, sweet peas, Great Northern (or cannellini) beans, scallions, and the best herbs! Topped, of course, with a TON of grated Parmesan cheese. Cheese on everything! If you aren’t looking for a vegetarian soup, feel free to toss in some shredded rotisserie chicken or even a mild chicken sausage!
Pesto Minestrone Soup is perfect if you’re expecting company. It makes quite a bit, but it freezes well! And as with every other soup recipe on this site, I highly recommend serving it with a good crusty multigrain bread!
Before serving this soup for dinner, I actually broiled multigrain bread with Parmesan cheese on top, so it was toasty and warm for dipping. Best decision ever.
I promise this Spring Pesto Minestrone Soup is exactly what your soul needs this spring! With all the cheese & bread.
Pin this amazing soup for later!
Spring Pesto Minestrone is bursting with fresh spring vegetables, Great Northern beans, and whole wheat (or gluten free) pasta! Swirl in pesto at the end for a fresh vegetarian dinner!
- 2 Tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 2 leeks, sliced (white and light green parts only)
- 4 cloves garlic, minced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 8 c. vegetable stock
- 4 oz. short-cut pasta (I used shells)
- 1 (14-oz.) can cannellini or Great Northern beans, drained and rinsed
- 2 medium zucchini, diced
- 1 c. peas, fresh or frozen
- 1/4 c. chopped parsley
- 1/4 c. chopped scallions
- 1 Tbsp lemon juice
- 1/2 c. basil pesto
- Freshly grated Parmesan cheese, for serving
Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, and leeks. Saute until tender, about 6-8 minutes. Stir in the garlic for 30 seconds. Season with salt and pepper.
Add the vegetable stock slowly, increasing the stove heat to high. When the stock is boiling, add the pasta and cannellini beans. Reduce heat to low and simmer according to the pasta package directions (typically 9-11 minutes). Halfway through cooking, add the sliced zucchini (if you add them too soon, they will get mushy).
When the pasta is done, turn off the heat. Stir in the peas, parsley, scallions, and lemon juice.
Before serving, top each bowl with 1-2 Tbsp basil pesto and freshly grated Parmesan cheese. Serve with multigrain bread!
Nutrition Information per Serving:
Calories: 220 Protein: 8g Carbs: 34g Fat: 8g Fiber: 7g