Ingredients
For the Soup
2 tbsp (30 ml) olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 medium potato, diced
1 zucchini, diced
1 can (400 g / 14 oz) diced tomatoes
1 can (400 g / 14 oz) white beans (cannellini or great northern), drained and rinsed
4 cups (1 L) vegetable broth
1 tsp dried oregano
½ tsp dried thyme
Salt and black pepper, to taste
1½ cups (40 g) chopped kale
½ cup (60 g) small pasta (ditalini or small shells)
For the Pesto Swirl
¼ cup (60 ml) basil pesto (store-bought or homemade)
1–2 tbsp warm water (to loosen, optional)
Optional Garnish
Grated Parmesan
Fresh basil leaves
Chili flakes
Directions
Build the Soup Base
Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and celery. Sauté 5 minutes until softened.
Add Vegetables & Broth
Stir in potato, zucchini, diced tomatoes, white beans, broth, oregano, thyme, salt, and pepper.
Bring to a boil, then reduce to a simmer. Cook 10 minutes.
Add Pasta & Greens
Stir in pasta and cook 8–10 minutes until tender.
Add chopped kale and simmer 2–3 minutes until wilted.
Prepare the Pesto Swirl
Stir warm water into pesto to thin slightly if needed.
Serve
Ladle soup into bowls.
Spoon a swirl of pesto on top of each serving.
Garnish with Parmesan, basil, or chili flakes if desired.
Nutritional Information (Per Serving – Approximate, serves 4–6)
Calories: 310
Protein: 12 g
Carbohydrates: 48 g
Fat: 9 g
Fiber: 9 g