Spring Green Minestrone Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 748
- Total Fat
- 40
- Saturated Fat
- 7
- Carbohydrates
- 72
- Dietary Fiber
- 13
- Sugar
- 13
- Protein
- 28
- Cholesterol
- 17
- Sodium
- 1683
- Total: 35 min
- Active: 25 min
Ingredients
Soup:
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
Serving:
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
Directions
- For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
- 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.
- 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.