Pesto Minestrone Soup

Even though it’s still well into the 90s in Austin, I like to think that we are nearing the start of the Soup and Stew Season. Soup was on my mind while perusing the produce department yesterday and I settled on a variation of  minestrone that incorporates some of my recent favorite ingredients — pesto, jalapeno and kale.

ingredients for minestrone soup

The jalapeno and the kale proved to be nice sidekicks and the pesto took center stage — a minestrone game changer. As a vegetarian soup, the pesto lends that extra dimension and, in my humble opinion, adds a depth that is far superior to anything that sausage or a soup bone has to offer.


  • 2 Tbsp. olive oil
  •  2 medium onions
  • 2 stalks of celery
  • 3 carrots
  • 2 potatoes
  • 1  jalapeno, diced very fine
  • 3 medium zucchini
  • 4 large kale leaves chopped
  • Handful of fresh parsley
  • 1 large can (28 oz.) of diced tomatoes
  • 1 can (14 oz.) of garbanzo beans
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 quart of vegetable stock or water
  • 1/3 cup pesto
  • Grated Parmesan cheese (optional)


  • Heat olive oil in a heavy sauce pan and add diced onion followed by peeled and diced carrots, celery, potatoes, jalapeno and zucchini. Cover and cook on medium heat for an additional 5 minutes.
  • Chop kale and parsley. Add tomatoes, beans, salt, pepper, 2 Tbsp. of pesto  and stock or water.
  • Cover and simmer on medium to low heat for 25 minutes.
  • Allow to cool for a few minutes and serve with a dollop of pesto.

3 thoughts on “Pesto Minestrone Soup”

  1. This soup was absolutely delicious! We garnished it with parmesan and black olives, and it was all gone within minutes. Especially liked the garbanzos.

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