Veg Pesto Rice and Bean Soup


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 can (400g) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (400g) cannellini beans, drained and rinsed
  • 1 cup cooked Basmati rice
  • 2 tablespoons pesto sauce

           Salt and pepper to taste

           Fresh basil leaves for garnish (optional)


  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.
  3. Add the diced carrots, celery, and zucchini to the pot. Cook for a few minutes until the vegetables begin to soften.
  4. Pour in the diced tomatoes with their juices and stir to combine.
  5. Add the vegetable broth to the pot and bring it to a boil.
  6. Reduce the heat to low and simmer for about 15-20 minutes, allowing the flavors to meld together.
  7. Add the cannellini beans and cooked rice to the pot. Stir well to incorporate.
  8. Stir in the pesto sauce and season with salt and pepper to taste.
  9. Continue simmering the soup for another 5-10 minutes to heat through.
  10. Taste and adjust the seasoning if needed.
  11. Serve the Veg Pesto Rice and Bean Soup hot, garnished with fresh basil leaves if desired.
  12. Enjoy the flavorful combination of pesto, vegetables, rice, and beans in every spoonful.

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