Spring Green Minestrone Soup

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Two 15-ounce cans butter beans or large white Italian beans, drained

1/4 cup extra-virgin olive oil 

2 leeks, white parts only, sliced and washed thoroughly

2 cloves garlic, thinly sliced 

Kosher salt and freshly ground black pepper

2 quarts (8 cups) vegetable or chicken stock 

1 cup ditalini pasta 

1 cup frozen pearl onions, defrosted and sliced in half

1/2 cup canned chopped tomatoes 

8 ounces haricot vert or green beans, cut into thirds 

4 cups baby spinach 

1 cup fresh or frozen peas (defrosted if frozen)

1 cup fresh parsley, chopped 


1 cup pesto

1 cup thinly sliced radishes 

1 bunch fresh cilantro, leaves picked 

1 cup sliced scallions

1/4 cup extra-virgin olive oil 

1/4 cup grated Parmesan


  1. For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
  2. Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
  3. For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.