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Meatball Minestrone with Pesto Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/meatball-minestrone-with-pesto-recipe/