Spring Green Minestrone
A simple soup filled with seasonal greens and fresh herbs, this Spring Green Minestrone is a fresh take on a classic dish.
As the days begin to change with the seasons, so do our dietary needs. No longer do we need the rich and hearty meals of winter, but more and more our bodies naturally begin to crave lighter foods and dishes. In the dark and cold days of winter we need rich and warming high-fat foods, root vegetables, and fermented foods, while in the peak of summer our bodies require cooling foods like fresh fruits, vegetables, and berries to help us handle the elements. Eating seasonally is the most natural way to eat, and one of the most beneficial to our bodies, so as we transition from one season to the next, focusing on the bountiful spring produce is a great way to give our body what it needs.
Made with simple ingredients, this Spring Green Minestrone is a lighter and brighter version of a classic minestrone soup. Instead of using pasta shells, I opted to add extra white cannellini beans (also known as white kidney beans) to balance this soup out with some added plant-based protein. Plus, serving this soup with a bit of shaved parmesan, a dollop of pesto and a big slice of crusty sourdough transforms this light soup to a hearty meal.
Spring Green Minestrone
I used dino (or lacinato) kale in this Spring Green Minestrone, however curly kale or spinach would also work very well. If you want to use spinach, be sure to add double or triple the amount as it will wilt a lot once cooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soups & Stews
- Cuisine: Vegetarian, Gluten-Free, Dairy-Free
- 1 tablespoon olive oil
- 1 leek, white and green parts sliced
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 5 cups chicken or vegetable broth
- 12 spears asparagus, 1/2″ chopped
- 15oz can cannellini beans
- 1 cup green peas, frozen
- 1/2 bunch kale, 1/4″ sliced
- Sea salt
- Black Pepper
- Fresh parmesan
- In a large pot, heat olive oil on medium, add sliced leeks and cook until softened, about 3-4 minutes.
- Add garlic and a pinch of sea salt and cook for an additional 1-2 minutes until garlic has softened. Add whole sprigs of thyme, stir and cook for an additional 30 seconds.
- Pour in broth and bring to a boil. Once boiling, reduce to a simmer and add asparagus and cannellini beans and cook for 15 minutes.
- Add kale and green peas and simmer for an additional 5 minutes until kale has wilted.
- Remove from the heat, remove thyme sprigs, and season to taste with salt and pepper.
- To serve, sprinkle with grated parmesan and a dollop of fresh pesto.