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Italian Basil Pesto Vegetable Soup

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A light and comforting Italian basil pesto vegetable soup filled with fresh seasonal vegetables and finished with a swirl of aromatic basil pesto. Perfect for a wholesome, flavorful dinner.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut
  • 1 cup cherry tomatoes, halved
  • 4 cups vegetable broth
  • 1 cup cannellini beans, drained and rinsed
  • 1/2 cup small pasta (such as ditalini)
  • 1/4 cup fresh basil pesto
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in carrots, zucchini, and green beans. Cook for 5 minutes, stirring occasionally.
  4. Add cherry tomatoes, vegetable broth, and cannellini beans. Bring to a gentle boil.
  5. Stir in the pasta and cook according to package instructions until tender.
  6. Season with salt and black pepper to taste.
  7. Remove from heat and stir in half of the basil pesto.
  8. Serve hot, topped with a spoonful of remaining pesto and fresh basil leaves.

Notes

  • You can substitute any seasonal vegetables such as spinach, peas, or bell peppers.
  • For a gluten-free option, use gluten-free pasta.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add grated Parmesan cheese on top for extra flavor if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/italian-basil-pesto-vegetable-soup/