Minestrone with a crunchy pistachio sprinkle

A hearty, vegetable-rich minestrone finished with a bright, crunchy pistachio topping that adds texture and a fresh, unexpected twist.

Serves: 4–6
Time: 50 minutes

You’ll need
2 tbsp olive oil
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 zucchini, chopped
1 (15 oz) can cannellini beans, rinsed
1 (14 oz) can diced tomatoes
5 cups vegetable broth
1 cup small pasta (like ditalini)
2 cups chopped kale or spinach
1 tsp dried oregano
½ tsp dried thyme
Salt and pepper, to taste

For the crunchy pistachio sprinkle
⅓ cup shelled pistachios, roughly chopped
2 tbsp fresh parsley, finely chopped
1 tbsp olive oil
1 tsp lemon zest
Pinch of salt

Optional add-ins
Red pepper flakes
Squeeze of lemon juice
Drizzle of olive oil

Let’s Make It
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook until softened and fragrant.
Stir in garlic and zucchini and cook for 2 to 3 minutes.
Add beans, diced tomatoes, broth, oregano, and thyme. Bring to a simmer.
Add pasta and cook until tender.
Stir in greens and cook until wilted.
Season with salt and pepper to taste.

Make the pistachio sprinkle
Combine chopped pistachios, parsley, olive oil, lemon zest, and a pinch of salt. Stir to coat.

To serve
Ladle soup into bowls and top generously with the crunchy pistachio mixture just before serving.

Serve It With
Crusty bread
Simple green salad
Roasted vegetables

Pro Tip
Add the pistachio topping right before serving so it stays crisp and gives that perfect contrast to the warm, savory soup.