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Protein Packed Minestrone Soup

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6-8 1x


  • For the pesto:
  • 4 large garlic cloves
  • 1 cup packed fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • For the soup:
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 3 medium carrots, diced
  • 3 celery stalks, sliced
  • 1 medium onion, diced
  • 3 cups frozen cut green beans
  • 2-15oz cans cannellini beans
  • 2 tsp salt (or to taste)
  • 1/8 tsp black pepper
  • 1-14.5oz can diced tomatoes
  • 4oz (1/2 box) Explore Cuisine Chickpea Fusilli


  1. To prepare the pesto, combine all the ingredients in the food processor and pulse until they come together. Set aside
  2. To prepare the soup, heat olive oil in a large soup pot. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring often. Add carrots, celery and onion and continue cooking for about 5 minutes
  3. Add 5 cups water, green beans and cannellini beans, salt and pepper. Stir well and continue cooking for 30 minutes
  4. Add the prepared pesto and canned tomatoes, still well and cook for about 20 minutes or until the vegetables are tender. Add the fusilli, stir again, reduce heat and simmer for 5 minutes. Turn off the heat and cover until ready to serve
  • Category: Soup
  • Cuisine: Kosher / Vegan