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Absolute Best Minestrone Soup with Pesto and Garlic Croutons Recipe

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3.9 from 55 reviews

This Absolute Best Minestrone Soup with Pesto and Garlic Croutons is a hearty and flavorful vegetable soup bursting with fresh herbs, tender veggies, and a savory parmesan broth. Enhanced with pearl couscous, cannellini beans, vibrant green beans and peas, and finished with a rich dollop of pesto, this soup offers a satisfying balance of textures and tastes. Served with homemade parmesan garlic croutons, it’s perfect for a comforting and wholesome meal, ready in just 40 minutes and serving six people.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 2 tablespoons olive oil
  • 2 shallots or 1 sweet onion, minced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 Yukon gold potato, diced
  • 6 cloves garlic, minced or ½ tablespoon garlic paste
  • 1-inch knob ginger, freshly grated or ½ tablespoon ginger paste
  • 2 teaspoons dried basil
  • Pinch of red pepper flakes
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly cracked black pepper
  • Parmesan rind (optional)
  • 8 cups vegetable broth
  • ½ cup pearl couscous or ditalini pasta
  • 1 can cannellini (white) beans, drained and rinsed
  • 1 cup frozen peas
  • 1 cup green beans, cut into 1-inch pieces
  • ¼ cup pesto, plus more for serving

Croutons Ingredients

  • 8 oz sourdough bread heels or leftover loaf, cubed
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 oz freshly grated parmesan cheese (about scant ½ cup)

Instructions

  1. Sauté Vegetables: In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat. Add the minced shallots (or sweet onion), diced carrots, and diced celery. Sauté until the vegetables soften and become fragrant, about 5 minutes. Then stir in the minced garlic and freshly grated ginger and sauté for an additional 30 seconds until aromatic.
  2. Add Seasonings and Potato: Add the diced Yukon gold potato, 2 teaspoons dried basil, a pinch of red pepper flakes, ¾ teaspoon kosher salt, and ¾ teaspoon freshly cracked black pepper. Stir everything together and cook for about a minute to allow the flavors to meld.
  3. Add Broth, Pasta, and Parmesan Rind: Pour in 8 cups of vegetable broth, add ½ cup pearl couscous (or ditalini), and the parmesan rind if you have one. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the potatoes and couscous are tender.
  4. Add Beans and Vegetables: Stir in the drained cannellini beans, 1 cup frozen peas, and 1 cup cut green beans. Simmer gently for a few more minutes until the green beans are tender but still vibrant.
  5. Finish Soup with Pesto: Stir in ¼ cup pesto for a burst of herbaceous flavor. Ladle the soup into bowls and garnish with Parmesan garlic croutons, extra dollops of pesto, or a drizzle of high-quality extra virgin olive oil for added richness.
  6. Prepare Croutons – Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup.
  7. Toss Bread with Butter Mixture: In a small bowl, melt 1 tablespoon salted butter and combine with 1 tablespoon olive oil and 1 teaspoon garlic powder. Drizzle this mixture over the cubed sourdough bread and toss well to coat each piece evenly.
  8. Bake Croutons: Spread the coated bread cubes evenly on the prepared baking sheet. Bake for 10 minutes to toast them.
  9. Add Parmesan and Finish Baking: Remove the baking sheet briefly, sprinkle 1 oz freshly grated parmesan cheese over the croutons, then return to the oven for an additional 3-4 minutes until the cheese melts and the croutons begin to brown slightly. Allow to cool so they crisp up fully.

Notes

  • Using a parmesan rind in the soup adds a depth of flavor but is optional.
  • Vegetable broth can be homemade or store-bought depending on preference.
  • Pesto can be store-bought or homemade; fresh pesto enhances flavor.
  • The croutons can be made ahead and stored in an airtight container for a few days.
  • The pearl couscous adds texture; ditalini pasta can be used as an alternative.
  • Adjust the spice with red pepper flakes based on your heat preference.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/absolute-best-minestrone-soup-with-pesto-and-garlic-croutons-recipe/