Fire-Roasted Minestrone with Kale Pesto.
I can’t think of a better way to start the first weekend of the year than minestrone soup.
January is calling for a big warm bowl of minestrone soup with melting parm and a heavy handed drizzle of kale pesto. It told me so!
And soul warming.
It’s good for us!
And the best way to get in veggies!
It’s super satisfying.
Annnnd it tastes like heaven.
Soup is my love language. Whether it’s a bowl on its own, served with a salad, bread or a sandwich, I just adore it. It always fills me up and while I love some of the delicious salads I create to get me out of boring salad jail, warm soup always sounds a little better to me.
Emilia fell in love with this recipe which means it is extra special. She ate this so fast that she was crying for more before I could get the second bowl ready. The veggies are so tender and it’s full of so many different flavors and obviously tastes fantastic. So it’s perfect for little babes!
My usual food goal at the beginning of every year is to make sure we are always eating things that we love! I am always determined to make sure we take the foods we don’t love and find a way to make them taste great. Except for fennel seeds. That will never happen.
This minestrone soup fits the bill in so many ways.
After seeing this recipe, I knew I had to try butter beans in my minestrone. I love the idea of having a big, buttery (pun intended?) bean amidst all the chopped vegetables and smaller bites of pasta. And I love butter beans so much that I knew it would be delish!
I was also super drawn to the basil pistou in that recipe and knew that having some sort of topping on my soup would be a game changer.
The best ever soup with a drizzle on top is Heidi Swanson’s green lentil soup with curried brown butter. To this day, that is one of my favorite comfort food recipes! Ever since discovering it? It’s always on my list of favorite weeknight recipes.
Another one is this pasta and chickpeas situation (that I use for the base of homemade spaghettios!) with the garlic oil drizzle. That drizzle makes the flavor shine so much.
And of course, I have to use my favorite fire-roasted tomatoes to make this minestrone! That’s a given. Totally predictable.
But the best part? It really is the kale pesto on top. I have a kale pesto recipe in Seriously Delish and I tend to utilize it more in the winter months since great herbs aren’t as easily accessible. I still use fresh herbs in this pesto, but the kale also gives it that greens punch, so it’s like we’re adding a big dollop of health right on to our soup.
The kale pesto combined with the handfuls of spinach I tossed into the minestrone?
Um hello. This is my new favorite way to eat vegetables.
I make a full batch of the pesto. This way, I can always freeze leftovers and use it in other recipes during the week too, whether it’s pasta or salads or sandwiches. My favorite use is the drizzle on the soup, however. It will change your soup game! I swear.
My last requirement for minestrone is a bunch of freshly shaved parm grated right on top. Of course, I throw a parmesan rind in when I have one. But having it on top add this delicious sharp flavor that adds so much. It also adds a touch of richness.
Really. Is there anything better than this?!
Fire Roasted Minestrone with Kale Pesto
- 2 tablespoons olive oil
- 1 sweet onion diced
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 3/4 cup diced carrots
- 1/3 cup diced celery (use more if you wish!)
- 1 rind of parmesan cheese (if you have it!)
- 2 14 ounce cans butter beans, drained and rinsed
- 2 14 ounce cans fire roasted diced tomatoes
- 4 to 5 cups low-sodium vegetable stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup ditalini pasta
- 6 cups fresh baby spinach
- shaved parmesan, for topping
- 2 cups kale leaves, torn from stems
- ½ cup basil leaves, torn
- 1/4 cup flat leaf parsley, torn
- 1 garlic clove
- 1/3 cup finely grated parmesan or romano cheese
- 3 tablespoons pistachios
- pinch of salt and pepper
- 1/3 to ½ cup extra virgin olive oil
- Heat a large stock pot over medium-low heat and add the olive oil.
- Add in the onions and garlic with the salt and pepper and stir. Cook until the onions are translucent, about 5 to 6 minutes.
- Add in the carrots and celery, cooking for 5 minutes more.
- Add in the parmesan rind, beans, tomatoes, stock, basil and oregano and stir. Bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes.
- After 20 minutes, add in the ditalini pasta. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is cooked through. Toss in the fresh spinach.
- Serve the soup with a few drizzles of the kale pesto and freshly shaved parmesan.
- Place the kale, herbs, garlic, cheese, pistachios, salt and pepper in a food processor. Pulse until combined and small pieces remain.
- Stream in the olive oil with the processor running until the mixture comes together. You can always add in more olive oil if you want the pesto thinner.
Did you make this recipe?
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I appreciate you so much!
I can’t even express my love for this bowl right here.
47 Comments on “Fire-Roasted Minestrone with Kale Pesto.”
Definitely a perfect winter soup! And I’m reminding you to check your email, since you said our personal exchange got lost in the comment email stuff last time ;)
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Does this soup hold up well to being frozen? I love finding good soups I can freeze and switch up all winter for lunches!
it freezes super well!! the only thing i would do is keep the pasta separate. you might want to add 1-2 cups less stock, add the spinach to the soup and cool it – then freeze. when you defrost, cook some pasta and toss it in!
I made this last night and it is AMAZING! Even my carnivorous boyfriend enjoyed it, didn’t even realize there was no meat! I kept all the stock and am glad, it was definitely not very brothy, but maybe I should have left it covered while it simmered. Either way – amazing, and I can’t wait to have it for lunch today!
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Oh I love this! I’ve been looking for some ways to get veggies to my toddler and I think he’ll love this. Pinned!
thanks so much jess!
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Looks divine, can’t wait to try it. Can you please advise what veggies you’ve used in this?
Thank you!! X
Andddddd what if my local grocery store doesn’t sell butter beans?!
you can use any beans you love! i’d probably do cannellini beans or pinto beans. :)
Made this tonight or at least a version of it! I had hardly any of the ingredients for the soup but oddly I had everything for the kale pesto!!!! Not even onions or celery! But here’s what I used…. garlic, mushrooms, carrots, tomatoes, more kale instead of spinach, red potatoes, asparagus, broccoli and two cans of chick peas… it was AMAZING! The pesto took it to the next level!!!! Thanks for another great recipe!
Made this for supper tonight .. Woah – SO good !! Couldn’t find butter beans at the grocery store in Canada so used white kidney beans instead, and used pecarino Romano cheese for all cheese. The pesto is amazing and is definitely the cherry on top! Will add more broth next time I make it. Currently spamming this recipe to all my friends … Thanks Jess !
I think butter beans are Lima beans up here in the North!
Steph from Ottawa
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Wowzee! This is a fabulous soup. Just made it for the fam, and it is to die for!! Thank you for all of the incredible recipes and all the rest! I truly appreciate you!
I am such a soup lover for lunches during winter. This is going in my rotation! It was outstanding, especially with the kale pesto! Such a great addition. I didn’t have celery so I chopped up a zucchini instead for an extra veggie.
I made this and it’s delicious, hearty and easy! I might go as far as saying it’s the bomb! I did make a few minor changes. I used butter and oil to sauté the veggies and also added some parsnips which just add a different sweet flavor layer. I also used chicken broth and baby bow ties for the pasta. I put the raw spinach in the bowls and ladeled the soup on top and mixed it in just to give a fresh bite to the spinach. Topping it with shredded pecorino and leaving out the pest drizzle. Just perfect and will probably end up being my go to soup now! Thank you.
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This soup is SO good. I do 1 can of beans and 1 package of hot Italian turkey sausage, I could eat it every day. Don’t skip the pesto, it totally makes the soup!
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The best thing I’ve ever had! This is award winning!!! I made tonight and I’m in love!
Recipe looks nice, but i don’t quite get why is it called “fire roasted minestrone” – this is making me think the ingredients should be fire roasted. And this is not the case – the only fire roasted thing are the canned tomatoes… and there a lot of other ingredients that arent. Unless “fire roasted” is there for key words purpose – but in this case it is midguiding the reader
it is called fire roasted because of the tomatoes. the tomatoes make up the base and the fire roasted flavor is extremely relevant and stands out in this recipe. if you try it, you will see! :)
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Delicious! I’ve made this recipe a couple times already. All of your recipes I’ve made have been delicious and have impressed the family.
This was delicious, added a mixture of sliced turkey kielbasa and Smoked Gouda and apple chicken sausage, what I had on hand. Also added fennel seed 😂
Thank you for sending your email each week and sharing your family and recipes with us. I looked forward to seeing your adorable children, what they were wearing and what meals you had made.
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This kale pesto is a keeper!
Love all the extra amped up flavor in this minestrone. It’s a favorite! I cooked up some dried heirloom beans and some frozen pesto from my summer garden. Came out great!
I loved this rrecipe! I followed the entire recipe to a Tee but had to sub ditalini for elbow pasta. I had hardly any broth and this ended up being less of a soup. I would recommend 6-7 cups of broth. Overall, I had plenty of leftovers but no broth in the end. But still tasty!
Delicious! Couldn’t find woodfired tomatoes so just added some paprika which did the trick. I also added pancetta with the onions.
Other than that followed the recipe verbatim. Froze what we didn’t eat, there were no complaints on the reheating, and I’ve noticed all has gone from the freezer, so it must have won the hubby and fam bam over. ⭐️
Awesome recipe. I added some hot italian chicken sausage and a few red pepper flakes to give it a little kick. Now my favorite Minestrone soup recipe.