Spring Green Minestrone
Some people think soup season is in the fall but lets be serious, a rainy and chilly spring day calls for a bright yet warm bowl of soup too. This spring green minestrone is so clean and fresh but warms your core at the same time.
Ingredients:
2 tbsp olive oil
1-2 leeks, just the white ends, sliced
1 clove garlic, minced
Salt & Pepper
4-5 cups of vegetable stock
8 oz canned diced tomatoes. drained
10 oz butter beans, drained
3/4 cup ditalini pasta
3/4 cup frozen pearl onions, thawed
1 tbsp Italian seasoning
4-6 oz fresh green beans, trimmed and cut into thirds
1 cup snow peas, cut in halves
2 cups baby spinach, roughly chopped
1/2 cup chopped parsley
Serve with:
French Baguette
Pesto
Sliced Radishes
Chopped Cilantro
Grated Parmesean
Green Onions
2-4 servings | 35 minutes
Directions:
Heat the olive oil is a large pot over medium heat. Add in the leeks and the garlic and cook until soft, about 5 minutes. Season with salt and pepper.
Add in the stock, tomatoes, butter beans, and pasta. Bring to a rapid simmer and cook until pasta is al dente, about 6-7 minutes.
Season with Italian seasoning and taste. Add additional salt and pepper if needed.
Add in the green beans and pearl onions. Continue a light simmer until green beans are soft, about 4 minutes.
Add the snow peas, spinach and parsley. Cook for just 1-2 minutes more.
Serve with a heavy dollop of pesto, a few radish slices, green onions and cilantro. Top with fresh parmesan and serve with a warmed French baguette.
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This recipe was adapted from The Food Network
