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+ servings

pesto minestrone

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings


  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 1 summer squash diced
  • 3 tbsp pesto
  • 1 14 oz can red kidney beans, rinsed
  • 1 14 oz can fire roasted tomatoes
  • 4-5 cups vegetable broth
  • 1 cup dried small-shaped pasta such as elbow or small shells
  • salt and pepper to taste
  • Parmesan cheese for topping


  • In large pot, add olive oil and heat oven medium-high heat.
  • Add onions and cook a 4-5 minutes, until they start to soften.
  • Add carrots, celery, squash, and pesto and cook another 5 minutes, stirring often.
  • Add beans, tomatoes, broth, and pasta.
  • Bring to a simmer and cook 15 minutes, until veggies are soft and pasta is cooked.
  • You may need to add more broth/water depending on how much the pasta absorbed.
  • Season with salt and pepper.
  • Ladle into bowls, then top with Parmesan cheese and a dollop of pesto, if you desire.
  • Enjoy!