Grainless Minestrone Soup with Pesto

If you haven’t tried putting pesto in soup, prepare to have your mind blown. When serving this dish to family and friends, I’ve seen it be eaten two ways: some people mix the dollop of pesto completely into the rest of the soup, and some people leave the pesto dollop whole and take a small taste with every bite of soup. If you do it the “leave the dollop whole” way, your tastebuds get a blast of two vastly different flavors and textures.  It’s great both ways and I recommend trying each one!

This pasta-less minestrone is ultra-comforting without being heavy.

healthy dinner idea minestrone soup with pesto healthy dinner idea minestrone soup with pesto

Grainless Minestrone Soup with Pesto

Course Main Course
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4


For the soup

  • 4 cups broth
  • 1 sprig fresh rosemary
  • 1 large organic carrot (Chopped)
  • 3 small organic celery stalks (Chopped)
  • 6 cloves garlic (minced)
  • 1/2 large yellow onion (chopped small)
  • 4 roma tomatos (Chopped)
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 cups cooked beans (I used great white northern beans and kidney beans)
  • 1 tsp fresh sage (minced)
  • 1 tsp fresh thyme (minced)

For the pesto

  • 1 cup packed basil leaves
  • 1/4 tsp sea salt
  • 1/2 cup walnut pieces
  • 1/4 cup olive oil
  • 2 tbsp water
  • 2 cloves garlic


For the soup

  1. To a large pot, add broth, rosemary, carrot and celery and bring to a boil. Once boiling, turn down to a simmer. Simmer until carrots and celery begin to soften (about 8 minutes.)

  2. While veggies simmer, sauté onion in 1 tablespoon olive oil for 1 minute in a large pan over medium heat. 

  3. Add the 6 cloves of minced garlic and sauté for another 2 minutes.

  4. Add tomatoes and 1/2 teaspoon salt and cook for 5 minutes, until tomatoes begin to fall apart, but there are still some whole pieces. Remove from heat.

  5. When carrots and celery are done simmering, turn the heat to low and add the tomato mixture, beans, sage, thyme and 1 tablespoon of olive oil.

For the pesto

  1. Combine all ingredients in a food processor and process until smooth. 

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