Late Summer Minestrone with Basil Pesto Swirl
Late Summer Minestrone with Basil Pesto Swirl! A cheaters vegetable minestrone made with Pacific Food’s vegan creamy tomato soup and vegetable broth. Filled with fresh vegetables, beans and topped with a fresh basil-oil swirl. Vegan and Gluten-free.
Friends, I know it’s still August.
And I know that for many of you, it’s still 90 degrees outside. Even though I’m currently bundled up in northern Maine (❤︎), I remember the sweltering heat and humidity that’s waiting for me back in St. Louis. And here I am with a soup recipe, which makes me think that many of you will think I’ve completely lost it by posting this.
Which, I may have. But, garden zucchini is overflowing and there are only so many zoodles and fritters to be had. This late-summer minestrone soup is bursting with fresh summer produce and takes less than 30 minutes to come together. So, it’s technically a summer recipe with an autumn twist.
For how easy this soup is, it packs in a lot of flavor. I’ve made it twice in the past two weeks, and each time BL asks me to make it again.
The secret is a base of Pacific Food’s organic creamy tomato basil soup. A luscious, vegan soup that’s incredible on it’s own and perfect in this quick soup. We’ve been loving it with grilled tomato, basil & cheese sandwiches, and loved the idea of doctoring it up for a simple minestrone.
I’ve added more vegetables and beans for extra fiber and protein, but you really don’t need much else. With a yummy balance of tangy, sweet tomatoes and bright, savory basil this soup is heads and shoulders above the canned stuff.
Ever since I first made this white bean hummus, I’ve been putting this basil oil on just about everything. No surprise that it was incredible. Do like we did, put it on the soup, then enjoy any extras with fresh crispy bread.
Maybe it’s the fact that there’s a slight chill in the air here in Bar Harbor, or that we ate dinner by a roaring fire last night, but I’m kinda ready for Fall. Especially if it looks like this.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Late Summer Minestrone with Basil Pesto Swirl
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 1/4 teaspoon red pepper flakes, optional, for a spicier soup
- 1 medium yellow squash, chopped
- 2 medium zucchini, chopped
- 1 cup Pacific Food’s low-sodium vegetable broth
- 4 cups 1 carton Pacific Food’s Organic Tomato Basil Soup
- 4 ounces acini de pepe or ditalini noodles, or other short pasta noodle
- 1 can garbanzo beans or white northern beans, drained and rinsed*
Basil Pesto Drizzle:
- 1 cup packed fresh basil leaves
- ¼ cup olive oil
Instructions
- Add the oil to a large pot or dutch oven (affiliate) over medium heat. Add the onion, carrots and celery and cook until onion is translucent, about 5-6 minutes.
- Add in the red pepper flakes, squash and zucchini and cook another 5-6 minutes until vegetables have softened a bit.
- Add in the vegetable broth and soup and reduce heat to medium-low.
- While the vegetables are cooking, bring a small pot of water to a boil.
- Add the ditalini noodles and cook until just al dente according to package directions. Drain and rinse with cold water.
- Add the noodles and beans to the soup and cook another 2-3 minutes. Season to taste, adding salt and freshly ground pepper as needed.
- Ladle into bowls and serve with basil swirl, below.
- Basil Drizzle: Place the basil and olive oil in a food processor (affiliate) or blender (affiliate) and puree until basil is finely minced and bright green.
Notes