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+ servings

Green Minestrone With Kale Pistachio Pesto

A simple and hearty vegetable soup full of nutrients and flavor.
Course Soup
Cuisine Vegetarian
Servings 6 servings
Author Shelly Westerhausen


  • For the pesto:
  • One bunch of kale
  • 1/4 cup pistachio , shelled
  • 1/4 cup olive oil
  • 2 garlic cloves
  • Salt / Pepper
  • For the soup:
  • 4 cups chopped green vegetables (I used broccoli, zucchini, celery, & peas)
  • 6 cups vegetable stock (store bought or homemade)
  • 1 leek , sliced (place the pieces in a bowl of water to remove all the dirt caught in the rings)
  • 1 Tablespoon olive oil
  • 2 garlic cloves
  • 1/2 cup dried pasta
  • Salt / Pepper
  • Chives , for garnish
  • Pumpkin seeds , for garnish
  • Parmesan , for garnish


  1. For the pesto: Blend all ingredients together in a food processor or high speed blender until a smooth, green paste forms. Season with salt and pepper.
  2. For the soup: Heat the olive oil in a large stockpot over medium heat. Add in the garlic and leeks and saute for 2 minutes or until fragrant. Next, add in the green vegetables and saute for another 5 minutes or until they just begin to soften (don't overcook - we don't want them mushy!). Add the vegetable stock and bring to a boil. Once boiling, add the pasta and cook for as long as the pasta box says (most likely 6-9 minutes). Remove from heat and season with salt and pepper.
  3. Divide the soup between bowls and garnish with the pesto, chives, pumpkin seeds, and/or Parmesan. Serve warm.