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Pesto Minestrone

Pesto Minestrone with Ditalini and White Beans

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Recipe Details


Chef Shanna shares one of her favorite cold weather comforts: a hearty vegetable minestrone. In this version, butternut squash, white beans, and short, hollow ditalini noodles simmer in a fragrant broth until tender. It’s shot through with pesto for an herby hit, then finished with Parmesan.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 720
  • Protein 26g
  • Total Carb 99g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • carrots
    6 ounces
  • butternut squash
    8 ounces
    butternut squash
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • diced tomatoes
    1 can
    diced tomatoes
  • vegetable bouillon cube
    vegetable bouillon cube
  • ditalini
    3 ounces
  • white beans
    1 can
    white beans
  • pesto
    2 tablespoons
  • baby spinach
    2 ounces
    baby spinach
  • shaved Parmesan cheese
    1 ounce
    shaved Parmesan cheese
  • dried rosemary
    1/4 teaspoon
    dried rosemary
  • dried oregano
    1/4 teaspoon
    dried oregano

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Quarter carrots lengthwise, then cut crosswise into ¼-inch pieces. Cut butternut squash cubes to ¼-inch pieces, if needed. Peel onion and cut into small dice. Mince garlic.

  2. Sauté vegetables

    Sauté vegetables

    Heat 1 tablespoon olive oil in a large pot over medium-high heat. When oil is shimmering, add carrots, butternut squash, and onion and sauté, stirring occasionally, until softening, about 5 minutes. Add spice mix and garlic and cook, stirring, until fragrant, about 1 minute more. Season with ¼ teaspoon salt and pepper as desired.

  3. Simmer soup

    Simmer soup

    To pot with vegetables, still over medium-high heat, add tomatoes and their juices, bouillon cube, 3 cups water, ½ teaspoon salt, and pepper as desired. Bring to a boil over high heat, then reduce heat to medium and simmer until vegetables are tender and flavors have melded, 10-15 minutes.

  4. Mash beans and make dressing

    Mash beans and make dressing

    While soup simmers, drain and rinse white beans and place in a small bowl. Using a fork or potato masher, mash half of beans, leaving remainder whole. In a separate small bowl, whisk together half of pesto and 1 tablespoon olive oil to combine (reserve remaining pesto for the next step). Set pesto dressing aside for serving.

  5. Cook pasta and finish soup

    Cook pasta and finish soup

    To pot with soup, still over medium-high heat, add ditalini and mashed and whole white beans and cook until pasta is al dente, about 7 minutes. Remove pot from heat. Pat spinach dry with paper towel and stir into pot with soup to wilt. Stir in remaining pesto. Taste and season with salt and pepper as desired.

  6. Plate pesto minestrone

    Plate pesto minestrone

    Divide pesto minestrone between serving bowls. Garnish with pesto dressing and Parmesan. Enjoy!

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