This hearty minestrone builds its flavor the classic way: a slow sauté of onion, carrot, and celery, deepened with tomato paste and diced tomatoes, then simmered with creamy cannellini beans in a rich vegetable broth until every bite is tender and comforting. Small pasta cooked right in the pot soaks up all that savory broth, while a handful of baby spinach or kale wilted in at the end adds color and freshness. The real showstopper is the vibrant basil pesto, blended with pine nuts, garlic, nutritional yeast, and a bright squeeze of lemon for a punchy, herbaceous finish that gets swirled into each bowl. It's the kind of soup that tastes like it simmered all day, packed with vegetables and beans for a satisfying, filling meal in itself. This one is a great fit for a vegetarian table, easy to make ahead, and even better the next day as the flavors meld.
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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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