Winter Vegetable and Bean Soup with Pesto

Warm up your winter evenings with a hearty bowl of Winter Vegetable and Bean Soup with Pesto—a comforting, nutrient-packed dish that’s as flavorful as it is nourishing. Featuring a medley of wholesome ingredients like kale, parsnips, cannellini beans, and diced tomatoes, this soup is simmered to perfection in a rich vegetable broth infused with dried thyme and oregano. A drizzle of vibrant basil pesto adds an irresistible burst of flavor, while optional fresh parsley provides a pop of color. Perfect for cozy dinners or meal prep, this one-pot wonder comes together in under an hour and pairs beautifully with crusty bread for dipping. Rich in fiber, protein, and vibrant winter flavors, this soup is a must-try for anyone looking to enjoy a healthy, comforting meal this season!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 medium, diced parsnip
• 1 medium, peeled and cubed russet potato
• 6 cups vegetable broth
• 3 cups, chopped kale leaves
• 15 ounces, canned and drained cannellini beans
• 14 ounces, canned diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 0.25 cup (store-bought or homemade) basil pesto
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced yellow onion and sauté for 3–4 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the carrots, celery, parsnip, and russet potato to the pot. Stir to coat the vegetables with the oil and let them cook for 5–6 minutes.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer and add the chopped kale, cannellini beans, diced tomatoes, dried thyme, dried oregano, salt, and black pepper.

Step 7

Cover the pot and let the soup simmer for 25–30 minutes, or until the vegetables are tender.

Step 8

Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 9

Ladle the soup into bowls and top each serving with a dollop of basil pesto.

Step 10

Garnish with fresh parsley, if desired, and serve hot with crusty bread on the side.

Nutrition Facts

Serving size	(3558.4g)

Amount per serving	% Daily Value*
Calories	2013.5

Total Fat 71.3g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 7.1g
Cholesterol 14.4mg	0%
Sodium 8297.5mg	0%
Total Carbohydrate 283.7g	0%
Dietary Fiber 64.6g	0%
Total Sugars 62.5g
Protein 79.6g	0%

Vitamin D 0IU	0%
Calcium 1361.2mg	0%
Iron 26.9mg	0%
Potassium 9132.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 15.2%

Carbs: 54.2%