Rustic Vegetable Minestrone with Basil Pesto
A hearty, garden-fresh minestrone brimming with cabbage, potatoes, beans, and aromatic herbs, finished with a spoonful of zesty basil–nut pesto. This one-pot soup delivers comforting warmth and bright, herbaceous flavor in every bowl.
Ingredients
For the Soup
- 1 onion diced
- 4 garlic cloves sliced
- 1 carrot diced
- 1 celery stalk diced
- 2 cups green cabbage shredded
- 1 sprig rosemary
- 8 sprigs thyme
- 3 tbsp olive oil
- 1.5 qt low sodium vegetable stock
- 1.5 cups golden potatoes diced
- 1.5 tsp sea salt or to taste
- 15 oz canned borlotti or cannellini beans rinsed
- 1 cup baby arugula or spinach optional
- 1 tsp black peppercorns
- 4 inches parmesan rind optional
For the Pesto
- 1 bunch fresh basil leaves
- 1/4 cup toasted pine nuts walnuts or hazelnuts
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 1/4 cup parmesan cheese grated
- 2 garlic cloves
- Pinch of sea salt
Instructions
- Heat olive oil in a soup pot. Sauté onion, carrot, and celery with a pinch of salt for 10 minutes.
- Add garlic, rosemary, thyme, and peppercorns. Stir well.
- Add cabbage and cook until wilted.
- Stir in potatoes, parmesan rind, and stock. Simmer until potatoes are tender.
- Add beans and season to taste.
- For pesto: Blend all pesto ingredients until smooth, adjust seasoning.
- See full steps with tips & photos → https://wimpysdiner.net/rustic-vegetable-minestrone/
Notes
- Herb Swap: Substitute oregano or parsley for thyme/rosemary if preferred.
- Make-Ahead: The soup base (through Step 4) can be refrigerated up to 2 days; reheat and stir in greens before serving.
- Vegan Option: Omit Parmesan rind and cheese in the pesto; increase nuts for richness.