Meatball Minestrone with Pesto Recipe
Introduction
Meatball minestrone with pesto is a hearty and comforting twist on the classic Italian soup. Packed with tender beef meatballs, vegetables, beans, and pasta, it’s perfect for a satisfying family meal. The fresh pesto and basil add a vibrant finish that brings the flavors together beautifully.
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
- Step 1: Heat the olive oil in a large saucepan over medium heat. Fry the beef meatballs until browned all over, then remove them from the pan and set aside on a plate.
- Step 2: Add the chopped carrot, celery, and onion to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft.
- Step 3: Stir in the chopped garlic, dried oregano, and bay leaf. Then add the chopped tomatoes, cannellini beans, pasta or rice, and stock. Bring the mixture to a simmer.
- Step 4: Return the browned meatballs to the pan. Continue cooking until the pasta is tender and the meatballs are cooked through, about 10-15 minutes.
- Step 5: Season the soup to taste. If desired, add a dash of vinegar or a pinch of sugar to balance the tomato acidity.
- Step 6: Ladle the soup into bowls. Swirl a spoonful of pesto into each bowl and top with fresh basil leaves before serving.
Tips & Variations
- For a vegetarian version, substitute the meatballs with plant-based alternatives or add extra beans and vegetables.
- Use gluten-free pasta or rice to make the soup gluten-free.
- If you like a thicker soup, reduce the amount of stock slightly or cook uncovered for a few minutes at the end.
- Add a squeeze of lemon juice instead of vinegar for a fresh twist on acidity.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if it has thickened. The pesto is best added fresh when serving, so keep it separate if possible.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen meatballs for this recipe?
Yes, frozen meatballs can be used. Just brown them from frozen in the first step, then continue with the recipe as directed.
What pasta shapes work best in minestrone?
Small pasta shapes like ditalini, small shells, or elbow macaroni work well because they cook quickly and mix easily with the soup ingredients.
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Meatball Minestrone with Pesto Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A comforting and hearty meatball minestrone soup featuring savory beef meatballs, tender vegetables, cannellini beans, and pasta, all simmered in a flavorful tomato-based broth and finished with vibrant pesto and fresh basil for an Italian-inspired meal.
Ingredients
Meatballs and Sauté
- 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
Soup Base
- 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)
Finishing Touches
- 4 tbsp pesto
- 1⁄2 small bunch of basil, leaves picked (optional)
Instructions
- Brown the Meatballs: Heat the olive oil in a large saucepan over medium heat. Fry the beef meatballs all over until they are browned and nicely seared. Remove the meatballs from the pan and set them aside on a plate.
- Sauté the Vegetables: In the same pan, add the chopped carrot, celery, and onion. Cook for about 10 minutes, stirring occasionally until the vegetables become soft and fragrant.
- Add Garlic and Herbs: Stir in both the chopped and crushed garlic cloves, dried oregano, and bay leaf. Allow these to cook for a minute to release their aromas.
- Combine Soup Ingredients: Tip in the canned chopped tomatoes, rinsed and drained cannellini beans, pasta (or rice), and the low-salt vegetable or chicken stock. Stir well to combine.
- Simmer: Bring the mixture to a gentle simmer. Add the browned meatballs back into the pan. Let everything cook together until the pasta is tender and the meatballs are cooked through, typically about 10-15 minutes.
- Season and Balance: Season the soup 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.
- Serve with Pesto and Basil: Ladle the hot soup into four bowls. Swirl a spoonful of pesto into each bowl, then top with fresh basil leaves for a bright finishing touch. Serve immediately.
Notes
- You can substitute pasta for rice if preferred, adjusting cooking times accordingly.
- If you want a vegetarian version, replace beef meatballs with vegetarian meatballs and use vegetable stock.
- The dash of vinegar or pinch of sugar is optional but helps balance tomato acidity.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a spicier twist, add red pepper flakes when sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: meatball minestrone, Italian soup, beef meatballs, vegetable soup, cannellini beans, pesto soup, hearty minestrone
