Green Minestrone Soup
This green minestrone soup is light, bright, and full of flavor. Serve it with a side of crusty bread for a delicious vegetarian lunch or dinner, and freeze leftovers for days and weeks to come.
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Prep Time: 10 minutes -
Cook Time: 25 minutes
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Total Time: 35 minutes
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Yield: 4 servings 1x -
Category: Soup -
Method: Stovetop
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Cuisine: Italian
Category:
Method:
Cuisine:Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth, or vegetable broth
- 4 cups water
- 1 cup small pasta, such as ditalini, stelline, or orzo
- 1 parmesan rind (optional)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 1/2 cups green beans, cut into 1-inch pieces
- 1/2 cup green peas
- 2 cups spinach, roughly chopped
- 3 tablespoons basil pesto
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1/2 teaspoon salt
- 1 pinch black pepper
- Fresh basil, to serve
Instructions
- In a large pot on medium heat, warm the olive oil, add the onion, and cook for 3-4 minutes until tender.
- Add the garlic, salt, and black pepper, and cook for an additional 1-2 minutes until fragrant.
- Increase to medium-high heat, pour in the broth and water, and bring to a gentle boil. Then add pasta and parmesan rind, stir to combine, and cook until the pasta is tender or al dente as per package directions.
- Once the pasta is cooked, reduce the heat to a simmer, add the cannellini beans, green beans, and frozen peas, and cook for another 2-3 minutes until the beans are tender and the peas are warmed through.
- Add the chopped spinach, stir to combine, and cook for a final 1-2 minutes until wilted and bright green. Turn off the heat and, using tongs or a spoon, remove the parmesan rind.
- Add the pesto and lemon juice and stir to incorporate them into the soup. Taste and adjust seasoning with additional salt and pepper as needed.
- To serve, ladle soup into bowls and serve with a dollop of pesto, parmesan cheese, and fresh basil on top. Any leftovers can be cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder and add it in step #1.
To Use Parmesan Cheese: Swap the parmesan rind for 2 tablespoons of freshly grated parmesan cheese and add in step #5 instead.
Nutrition
- Serving Size: 1 serving
- Calories: 378 calories
- Sugar: 6 grams
- Fat: 11 grams
- Carbohydrates: 54 grams
- Fiber: 8 grams
- Protein: 17 grams
Find it online: https://kaynutrition.com/spring-green-minestrone/
