Super Green Pesto Minestrone Soup (Vegan)
This deliciously warm and cosy Super Green Pesto Minestrone Soup is made in one pot, with nourishing, plant-based and easily gluten-free ingredients. With added beans and peas for protein, this soup is also high in fibre.
I love minestrone soup, it’s so comforting and warming and I also love to add in veggies and beans. So, for this warming cosy bowl of soup, I have taken the classic minestrone and turned it into a basil pesto green soup with courgette, peas, beans and lots of fresh herbs for more plant diversity. The end result is such a delicious bowl of soup that’s perfect for the colder months. Plus, this recipe is naturally vegan, easily gluten-free and is high in protein and fibre.
Why will I love this soup?
This soup is so delicious:
- Warming, cosy and conforming
- Nourishing, wholesome and healthy
- Fresh and vibrant with fresh herbs and lemon
- With basil pesto for tons of Mediterranean flavour
- A fun spin on the classic Minestrone Soup
- Made with high fibre ingredients
- Like beans, peas and veggies
- High in protein with beans
- Naturally dairy-free, egg-free and vegan
- Easily gluten-free
- Nut-free
- Easy to make in one pan
- Comes together in 30 minutes
- Delicious for lunch or dinner
- Can be made ahead of time
- Use your favourite small pasta shapes
- Swap the beans for chickpeas or other beans
- Everyone will love it
- Enjoy with hunks of bread
- Delicious with more swirls of pesto on top
- Packs in 9 different plant points
- Use shop-bought vegan Sacla’ Pesto
- Or make your own
If you already love the sound of this soup, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
See the recipe card below for weights for ingredients and have a look at the “shop the recipe” section for my favourite and recommended products.
For the soup:
- Olive oil: or your preferred cooking oil.
- Spring onion: or use regular onion.
- Garlic: for flavour.
- Courgette: chop this up small to add to the base of the soup.
- Dried herbs: basil and oregano add lots of flavour.
- Frozen peas: to add more green goodness.
- Cannellini beans: to add protein and fibre to the soup. I use Bold Bean Co beans as they are the best in texture.
- Small pasta shapes: I use mini stars, but you can use your favourite pasta.
- Vegan pesto: I use the Sacla’ Vegan Basil Pesto which is so good and I love the flavour. You can also make your own using this recipe (which is also nut-free).
- Coconut milk: this adds creaminess to the soup. For best results use full-fat coconut milk.
- Vegetable stock: use your favourite veggie one.
- Fresh basil: to add lots of fresh flavour.
- Lemon juice: for tang and freshness.
- Salt and pepper: to season the soup.
To serve, add swirls of pesto on top, some pine nuts, more basil and your favourite bread.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use GF pasta. To make it nut-free, make sure your pesto does not contain nuts and swap the pine nuts on top for sunflower seeds.
How do I make this?
This is ready to go in a few steps:
- Fry off the onion, garlic and courgette in olive oil: in a non-stick large saucepan.
- Add in the herbs: and fry off.
- Pour in the rest of the soup ingredients: and stir well.
- Allow to simmer and cook: until the pasta is soft.
- Stir in the lemon and fresh basil: and warm through.
- Serve in bowls with your favourite bread: and toppings.
How long will it last?
This will keep for 2-3 days in the fridge, in a sealed container once cool. Warm it back up with a splash of water or more stock as it will thicken as it cools.
What other recipes can I try?
For more soup and pasta recipes:
- Butternut Squash Pasta Minestrone Soup
- Creamy High Protein Pumpkin Pasta
- Crammy Lemon Pasta with Charred Courgettes and Corn
- Vegan Tomato Pesto Lasagne Soup
- Sun-Dried Tomato Bean and Pasta Minestrone Soup
Super Green Pesto Minestrone Soup (Vegan)
This deliciously warm and cosy Super Green Pesto Minestrone Soup is made in one pot, with nourishing, plant-based and easily gluten-free ingredients. With added beans and peas for protein, this soup is also high in fibre.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 4 spring onions, chopped (white and green parts)
- 3 garlic cloves, crushed
- 1 courgette, chopped small
- Herbs: 1 tsp dried basil and 1 tsp dried oregano
- 160g frozen peas
- 1 tin cannellini beans (240g drained weight)
- 120g small pasta shapes
- 100g Sacla’ Vegan Basil Pesto
- 1 x 400ml coconut milk
- 750ml vegetable stock
- 1 sprig fresh basil, leaves only
Extras:
- ½ lemon, juiced
- Salt and pepper
- Bread or toast
- Pine nuts, toasted
Instructions
- Heat the olive oil in a large pot and once hot, add the onion, garlic and courgette. Season with salt and pepper. Fry off for 5 minutes until softening and then add in the dried basil and oregano. Stir well.
- Pour in the frozen peas, beans, pasta shapes, Sacla’ Vegan Basil Pesto, coconut milk and vegetable stock. Stir well and bring to a gentle simmer.
- Cook with a lid on for 25 minutes, stirring occasionally, until thickening and creamy and the pasta is cooked.
- Tear the basil and add into the pot with the lemon juice, stir well.
- Spoon the soup into bowls and serve with extra pesto, some extra virgin olive oil, basil, pine nuts and your favourite bread or toast.
- Allow leftover soup to cool down and store in the fridge in a sealed container for 2-3 days or the freezer for 1 month. Allow to defrost and warm back up with more vegetable stock (or water) as the soup will thicken as it cools.
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Stay in touch
I look forward to hear what you think of this Super Green Pesto Minestrone Soup so please let me know in the comments below and leave a star review. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With minestrone love x
p.s. this recipe was first made with Sacla’ and their vegan pesto, which I love. This blog post is not sponsored.
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