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Genoa's famous vegetable soup finished with pesto is a mediterranean vegetarian treasure. This fresh, healthy family dinner is loaded with fiber and ideal for a 1200 calorie or weight loss plan.
Heat 2 tbsp olive oil over medium heat in a large soup pot. Add diced onion and leek. Sauté for 5 minutes, stirring occasionally, until softened but not browned.
Add celery, carrot, and potato. Stir and cook for another 3 minutes, maintaining medium heat to sweat the vegetables without browning.
Add zucchini, green beans, and shredded savoy cabbage. Stir in diced tomatoes and cook for 2 more minutes, layering the vegetables for even texture.
Pour in 5 cups water or low-sodium vegetable broth. Bring to a gentle simmer over medium-high heat. Once simmering, cover and reduce heat to low. Cook for 20 minutes until all vegetables are just tender.
Add cannellini beans and pasta. Simmer uncovered for 10–12 minutes, stirring occasionally, until the pasta is al dente. Watch carefully to avoid overcooking the pasta.
Stir in baby spinach and cook for 2 minutes until just wilted. Season with kosher salt and black pepper to taste.
Remove from heat. Ladle soup into bowls and swirl 1 tbsp basil pesto into each serving. Garnish with grated parmesan cheese if desired. Serve immediately.
