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Spring Minestrone
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Spring vegetables add the perfect touch to a classic soup. This spring minestrone is chock full of veggies, beans, pasta, and gets a flavor boost from pesto.
Serves: 4
  • 1 Tablespoon Olive Oil
  • 1 Small Onion, finely diced
  • 1 Stalk Celery, finely diced
  • 2 Sprigs Fresh Thyme
  • 1 Bay Leaf
  • 6 Cups Chicken Stock
  • ¾ Cup Snow Peas, halved
  • 1 Cup Kale, chopped
  • 1 Large Carrot, peeled into ribbons
  • 1 Can Cannellini Beans, drained and rinsed
  • ¾ Cup Fresh or Frozen Peas
  • 2 Tablespoons Pesto, Homemade or Store-Bought
  • 1 Cup Cooked Small Pasta
  • Salt & Pepper, to taste
  • Parmesan Cheese, for garnish
  1. Heat the olive oil in a soup pot over medium heat. Add in the onion and celery and sauté until translucent and fragrant, about 2-3 minutes. Add the thyme sprigs and bay leaf and sauté another minute.
  2. Pour in the chicken stock and bring to a strong simmer. Add in the snow peas and cook for 2 minutes.
  3. Stir in the kale, carrot, and cannellini beans and remove the soup from the heat. Let stand for 5 minutes.
  4. Add in the peas and pesto, give the soup a good stir and let stand another 2 minutes. Stir in the pasta and taste; season with salt and pepper.

  5. Serve the spring minestrone topped with parmesan cheese and enjoy!
Recipe Notes

*I love making this soup ahead of time! The flavor is always better the next day.


Recipe inspired by Bon Appetit.