Spring Green Minestrone

Spring Green Minestrone

Author: Stephanie Kay

This green minestrone soup recipe call for dino (or lacinato) kale, 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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
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To Serve:


  1. In a large pot, heat olive oil on medium, add sliced leeks and cook until softened, about 3-4 minutes.
  2. 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.
  3. 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.
  4. Add kale and green peas and simmer for an additional 5 minutes until kale has wilted.
  5. Remove from the heat, remove thyme sprigs, and season to taste with salt and pepper.
  6. To serve, sprinkle with grated parmesan and a dollop of fresh pesto.
  7. Enjoy!