This hearty minestrone builds layers of flavor from a classic soffritto of onion, carrot, and celery, simmered with diced tomatoes, tender cannellini beans, and a good glug of olive oil until everything turns rich and silky. Small pasta cooks right in the pot, soaking up the broth, while a handful of spinach or kale gets stirred in at the end for color and freshness. The real star is the vibrant basil pesto swirled into each bowl, made bright and cheesy-tasting with pine nuts, garlic, and nutritional yeast instead of the usual hard cheese. Dried oregano, thyme, and a pinch of red pepper flakes round out the seasoning with warmth and a little kick. Every element here is built from scratch, so you know exactly what's going into your pot and how much seasoning ends up in the finished bowl. It's a comforting, vegetable-packed soup that works beautifully for anyone watching their sodium intake.
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Make the pesto: combine the basil, pine nuts, garlic, and nutritional yeast in a blender or food processor and pulse until coarsely chopped. With the motor running, stream in the olive oil until the mixture is smooth and bright green. Add the lemon juice and 1/4 tsp salt, pulse once more to combine, then taste and adjust salt. Transfer to a small bowl and set aside.
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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