13 Bean Pesto Minestrone Soup Recipe

By Lisa Shanken | Healthy Recipes

For those of you who have busy schedules, soup is an easy dish that can be made ahead of time. Whether served as the main meal or as a side, our recipe for 13 Bean Minestrone Soup shows how soup can be fulling and nutritious. Our version of this classic soup is packed full of vitamins and minerals from the garlic, tomatoes, carrots, and onions. The beans in the dish, provide fiber and protein which makes this a great option for those of you who are Vegans or Vegetarians. Low on calories and high on flavor, this recipe would be a great addition to any meal plan.


  • 2 cups Dried Mixed Beans You can buy them pre-mixed
  • 1 tbsp coconut oil
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 2 carrots sliced in thin discs
  • 2 stalks celery sliced, plus leaves
  • 4 cups vegetable broth
  • 2 cups water
  • 1 15 oz can of diced tomatoes
  • 1 Bay Leaf
  • 1 tbsp Dried Oregano
  • 2 tsp Worcestershire
  • 2 tbsp Pesto jarred
  • salt and pepper to taste


  1. Pour beans into a large soup pot and cover with water. Bring to a boil, and keep at a boil for 10 minutes. Drain beans in a colander and discard water.
  2. In the same large soup pot, heat coconut oil. Cook onion and garlic in oil for about 2 minutes, then add in carrots and celery and cook another 2 minutes.
  3. Add in vegetable broth, water, and canned tomatoes. Then add in the bay leaf and the oregano.
  4. Pour the beans back into the pot and bring to a boil. Once boiling, lower the light to a simmer and cover. Cook for 1-3 hours, until the beans are tender.
  5. Add in the Worcestershire and pesto, mix well, and cook another 10 minutes. Season with salt and pepper and serve.