This hearty minestrone builds layers of flavor from a classic soffritto of onion, carrot, and celery, simmered with tomato paste, diced tomatoes, and creamy cannellini beans in a deeply savory vegetable broth. A hint of red pepper flakes and dried herbs keeps the base warm and aromatic, while a big handful of spinach or kale stirred in at the end adds fresh color and bite. The real showstopper is the vibrant basil pesto swirled into each bowl — bright with garlic, pine nuts, lemon juice, and nutritional yeast for a savory, cheesy depth without any dairy involved. Every spoonful comes out rich, brothy, and satisfying, with tender beans and vegetables in nearly every bite. It's an easy weeknight soup that reheats beautifully, making it a smart pick for meal prep. This one is a great fit for a gluten free table, letting the vegetables, beans, and pesto do all the work.
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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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