This hearty minestrone is loaded with tender cannellini beans, sweet carrots, celery, and onion simmered in a rich tomato-vegetable broth until everything turns deeply flavorful. A hit of red pepper flakes and dried herbs keeps things warm and savory, while small pasta gives each spoonful satisfying bite. Baby spinach gets stirred in at the end for a fresh, wilted finish that brightens the whole pot. The real showstopper is the vibrant basil pesto swirled on top, made from fresh basil, pine nuts, garlic, and nutritional yeast blended with olive oil and a squeeze of lemon for that unmistakable savory depth. It's a comforting, complete bowl of a soup that fits neatly into a plant-based kitchen. Make a big batch — this one only gets better as the flavors meld overnight.
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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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