Veggie Pesto Pasta Soup

Vegetarian pasta soup is so super comforting. It’s got loads of Italian flavour and fills you up thanks to plenty of vegetables and beans! Inspired by
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Calories 377 kcal


  • 2 tbsp   Olive Oil
  • Onion  chopped
  • cloves  Garlic  crushed
  • Carrots  peeled and chopped
  • sprigs  Fresh Thyme
  • litres  Vegetable Stock
  • 100  ml  Pesto
  • Parmesan Rind
  • 1 Lemon
  • 100  Kale  chopped
  • 250  Short Pasta
  • 1 400g tin Butter Beans drained and rinsed
  • Parmesan for topping


  • Heat the oil in a large pot and add the onion and fry for a couple of minutes before adding the garlic and carrots and cooking for a few minutes more.
  • Add the thyme sprigs and plenty of salt and pepper to the pot along with the stock, pesto, parmesan rind and juice of the lemon, simmer for 20 minutes.
  • While the soup is simmering cook the pasta in a separate pot according to packet instructions.
  • Add the kale to the soup and stir to wilt. Remove the parmesan rind then add the pasta and beans. Serve topped with a grating of parmesan.