Pesto Minestrone

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Pesto Minestrone

Prep Time15 mins
Cook Time30 mins
Course: Lunch, Main Course, Soup
Diet: Low Calorie, Vegan, Vegetarian
Main Protein: Vegetarian
Cooking Method: Slow Cooker, Stovetop
Servings: 6
Calories: 277kcal


  • 1 1/2 cups bowtie pasta
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 2 stalks celery chopped
  • 3 carrots sliced
  • 8 floz white wine or you can use apple juice
  • 19 floz diced tomatoes with juice
  • 19 floz mixed beans drained and rinsed
  • 2 Tbsp. tomato paste
  • 2 tsp. Italian seasoning
  • 1/2 tsp. black pepper
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup pesto
  • 1 medium (quart) freezer bag
  • 1 large (gallon) freezer bag or reusable silicone bag

For cooking day:

  • 4 cups vegetable broth


Assembly Instructions:

  • Place the bowtie pasta in a medium freezer bag. Add all the other ingredients to a large freezer bag. Remove excess air, seal the bags, staple together above the seal, and freeze.

Stovetop Cooking Instructions:

  • On cooking day, thaw, pour the contents of the large bag into a stovetop pot, add 4 cups of vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
  • Add the pasta and continue to simmer for another 10 minutes, stirring occasionally.

Slow Cooker Instructions:

  • Thaw. Add contents of large bag to the Crock Pot. Cook on low for 4-6 hours or on high for 2-3 hours.
  • Stir in the pasta 20 minutes before serving.


Calories: 277kcal | Carbohydrates: 41g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 1104mg | Potassium: 719mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5941IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 3mg