Meatball Minestrone with Pesto Recipe

Introduction

This hearty meatball minestrone is a comforting twist on the classic Italian soup, packed with tender beef meatballs, tender vegetables, and flavorful herbs. Finished with pesto and fresh basil, it’s perfect for a satisfying weeknight meal that warms you from the inside out.

Ingredients

• 1 tbsp olive oil
• 12 beef meatballs
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 garlic clove, crushed
• ½ tsp dried oregano
• 1 bay leaf
• 400g can chopped tomatoes
• 400g can cannellini beans, rinsed and drained
• 100g pasta shapes or rice
• 800ml low-salt vegetable or chicken stock
• Dash of vinegar or pinch of sugar (optional)
• 4 tbsp pesto
• ½ small bunch of basil, leaves picked (optional)

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium heat. Fry the meatballs all over until browned, then remove and set aside on a plate.
2. Step 2: Add the chopped carrot, celery, and onion to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft.
3. Step 3: Stir in the chopped garlic, crushed garlic clove, dried oregano, and bay leaf. Cook for another minute until fragrant.
4. Step 4: Pour in the chopped tomatoes, cannellini beans, pasta or rice, and stock. Bring the mixture to a gentle simmer.
5. Step 5: Return the browned meatballs to the pan. Simmer everything together until the pasta or rice is tender and the meatballs are cooked through, about 10 to 15 minutes.
6. Step 6: Season the soup with salt and pepper. If you prefer, add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes.
7. Step 7: Ladle the minestrone into bowls. Swirl a spoonful of pesto into each serving, then top with fresh basil leaves, if using. Serve warm.

Tips & Variations

• Try swapping beef meatballs for turkey or vegetarian meatballs for a lighter or meat-free option.
• Add other vegetables like zucchini or spinach for extra color and nutrients.
• Use small pasta shapes like ditalini or elbow macaroni to ensure even cooking in the soup.
• Pesto can be homemade or store-bought; stir it in just before serving to keep its fresh flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the soup has thickened. For longer storage, freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this minestrone tastes even better the next day as the flavors meld. Just store it in the fridge and reheat gently before serving.

Can I use dried beans instead of canned?

You can, but make sure to soak and cook the beans fully before adding them to the soup, as canned beans are already cooked and save time.

Meatball Minestrone with Pesto Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

A hearty and comforting meatball minestrone soup featuring tender beef meatballs, fresh vegetables, cannellini beans, and pasta simmered in a savory tomato broth. This rustic Italian-inspired dish is finished with vibrant pesto and fresh basil for an added burst of flavor, perfect for a nourishing weeknight meal.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs and Base

• 1 tbsp olive oil
• 12 beef meatballs

Vegetables and Aromatics

• 1 carrot, chopped
• 1 celery stick, chopped
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 garlic clove, crushed

Herbs and Seasonings

• 1/2 tsp dried oregano
• 1 bay leaf
• dash of vinegar or pinch of sugar (optional)

Soup Ingredients

• 400g can chopped tomatoes
• 400g can cannellini beans, rinsed and drained
• 100g pasta shapes or rice
• 800ml low-salt vegetable or chicken stock

Finishing Touches

• 4 tbsp pesto
• 1/2 small bunch of basil, leaves picked (optional)

Instructions

1. Brown the meatballs: Heat the olive oil in a large saucepan over medium heat. Add the beef meatballs and fry them all over until nicely browned. Once browned, remove the meatballs from the pan and set aside on a plate.
2. Sauté the vegetables: In the same saucepan, add the chopped carrot, celery, and onion. Fry these vegetables for about 10 minutes until they become soft and fragrant.
3. Add aromatics and herbs: Stir in the chopped garlic clove, crushed garlic clove, dried oregano, and bay leaf. Cook briefly to release their aroma.
4. Combine soup ingredients: Pour in the chopped tomatoes, cannellini beans, pasta shapes or rice, and the vegetable or chicken stock. Bring the mixture to a gentle simmer.
5. Cook the meatballs and pasta: Return the browned meatballs to the saucepan and continue to cook until the pasta is tender and the meatballs are cooked through, typically about 10-15 minutes depending on pasta type.
6. Season the soup: Season with salt and pepper to taste. If desired, add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes.
7. Serve and garnish: Ladle the minestrone into four bowls. Swirl a spoonful of pesto into each bowl and garnish with fresh basil leaves for a burst of herbal freshness before serving.

Notes

• You can substitute beef meatballs with turkey or chicken meatballs for a leaner option.
• Using pasta shapes will take longer to cook than rice; adjust cooking time accordingly.
• Add the vinegar or sugar gradually and taste to ensure the flavor balance suits your preference.
• Low-salt stock helps control sodium levels, but you can adjust seasoning at the end.
• Pesto adds a rich, herbaceous flavor—feel free to use dairy-free or nut-free versions if needed for dietary restrictions.

Keywords: meatball minestrone, Italian soup, beef meatballs, minestrone soup, pesto soup, vegetable soup, hearty soup, cannellini beans, easy dinner