Green Minestrone with Pesto is a healthful taste of spring! A twist on classic Italian minestrone, this version has lots of spring vegetables which will make transitioning from cold weather to warm weather easy and delicious!
Does spring know how to play with a person or what? There are those beautiful bird-chirping sunny days that make you want to run out and play. Then, winter comes right back with cold, cloudy and rainy (or snowy!) days that make you want to hunker back down in front of the fireplace in a thick sweater.
Here’s a soup recipe that’s perfect for this time of year and we’re really going green! Green Minestrone with Pesto! Perfect with my Radish Greens Pesto!
What is green minestrone?
Green minestrone is a twist on classic tomatoey minestrone that’s made with green vegetables.
This version of minestrone is loaded with green vegetables so if you’re hit with any late winter–early spring crud like I was a few weeks ago, it’s got tons of green vegetable goodness to help you recover. Green Minestrone with Pesto delivers a good dose of warmth which is perfect when the weather is still chilly. However, it’s light so it’s just right for a spring lunch or dinner.
How to make Green Minestrone with Radish Greens Pesto:
For the green goodness, this super soup has:
- Green beans
- White beans for a good dose of fiber to make it more filling.
- If you can, use fresh herbs. Good fresh herbs have been a little hard to come by even here in the southern U. S. so I’m chomping at the bit to get out and plant my herb garden!
- To give this soup a little extra “zing,” I like to serve it with my Radish Greens Pesto. Basil, kale or arugula pesto would be just as amazing in this soup!
Green Minestrone with Pesto…for a healthful taste of spring!
More delicious, comforting Italian-inspired soups!
- Spicy Italian Sausage, Whole Grain Penne and Vegetable Soup
- White Bean, Artichoke and Baby Greens Soup
- Vegetable Barley Soup
- Italian Vegetable Stew
Green Minestrone with Pesto
- 3 tablespoons olive oil
- 1 large leek - or 2 medium, halved and sliced
- 2 stalks celery - finely chopped
- 4 cloves garlic - minced
- 8 cups vegetable broth - or chicken broth
- 1 bay leaf
- 2-3 fresh thyme sprigs
- 2 small zucchini - halved and sliced into ¼-inch slices
- 1 handful green beans - trimmed and cut into 1-inch pieces (approximately 1 cup)
- 1 cup shredded Savoy cabbage - approximately ¼ head
- 2 cans (15-ounce each) cannellini beans - or navy or Great Northern beans, drained and rinsed
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 2 teaspoons crushed red pepper flakes
- 1 cup frozen peas - thawed under cold running water
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper
- Purchased or homemade pesto
- Heat olive oil in a Dutch oven over medium-high heat. Add the leek and celery, reduce heat to medium and cook 7 to 8 minutes or until vegetables are softened. Add garlic and cook 15 seconds or until fragrant.
- Add vegetable broth, bay leaf and thyme sprigs. Bring to a boil.
- Add zucchini, green beans, cabbage, beans, basil, oregano and crushed red pepper flakes. Reduce heat to low, cover slighlty and cook 20 minutes or until vegetables are tender.
- Add peas and parsley and heat through. Add salt and pepper to taste.
- Top with a dollop of pesto.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.