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Overhead shot of veggie pesto pasta soup on a blue background with a cloth

Veggie Pesto Pasta Soup with Kale

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!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 377kcal


  • 2 tablespoon Olive Oil
  • 1 Onion chopped
  • 3 cloves Garlic crushed
  • 4 Carrots peeled and chopped
  • 3 sprigs Fresh Thyme
  • 1 ½ litres Vegetable Stock
  • 100 ml Pesto
  • 1 Parmesan Rind
  • 1 Lemon
  • 100 g Kale chopped
  • 250 g 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.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 377kcal | Carbohydrates: 55g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 196mg | Potassium: 701mg | Fiber: 8g | Sugar: 6g | Vitamin A: 8820IU | Vitamin C: 34.6mg | Calcium: 99mg | Iron: 2.8mg