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Fire Roasted Minestrone with Kale Pesto

This fire roasted minestrone soup is like a huge in a bowl. Chock full of vegetables, fire roasted tomatoes and butter beans, the bowl is topped off with a delicious kale pesto that adds even more flavor. Satisfying, healthy and perfect for dinner!
4.98 from 37 votes
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Ingredients

kale pesto

  • 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

Instructions 

  • 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.

kale pesto

  • 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.
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