Description
A light spring vegetable minestrone featuring tender peas, zucchini, and spinach in an herby broth. Finish this fresh soup with a splash of lemon and basil pesto.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced leeks (white and light green parts only)
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (28 oz) can crushed tomatoes
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 cup diced zucchini
- 1 cup fresh or frozen green peas
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 cup small pasta (ditalini or elbow)
- 4 cups baby spinach or arugula
- 2 tablespoons basil pesto
- 2 tablespoons fresh lemon juice
- Fresh basil for serving
- Grated Parmesan for serving
Instructions
- Heat olive oil in a large soup pot over medium heat. Add leeks, carrots, and celery. Sauté for 6–7 minutes until softened.
- Stir in garlic, thyme, salt, and pepper. Cook 1 minute until fragrant.
- Add crushed tomatoes, broth, and bay leaf. Bring to a boil, then reduce heat and simmer 15 minutes.
- Add zucchini and peas. Simmer for another 10 minutes until vegetables are tender.
- Cook pasta in salted boiling water until al dente. Drain and add to the soup.
- Stir in cannellini beans and spinach until the greens wilt.
- Remove from heat. Stir in pesto and lemon juice.
- Taste and adjust seasoning with more salt or lemon if needed.
- Serve warm, topped with fresh basil and Parmesan cheese.
Notes
- To make it heartier, add cooked chicken or turkey sausage just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired