Name: Spring Vegetable Minestrone with Basil Pesto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons Extra virgin olive oil; 2 medium Leeks, white and light green parts only, sliced; 3 cloves Garlic, minced; 2 medium Carrots, diced; 6 cups Vegetable broth; 1 can (15 oz) Cannellini beans, drained and rinsed; 0.5 cup Ditalini or small shell pasta; 1 bunch Asparagus, trimmed and cut into 1-inch pieces; 1 cup Frozen or fresh English peas; 1 small Zucchini, diced; 1 tablespoon Fresh lemon juice; 4 tablespoons Prepared or homemade basil pesto; to taste N/A Salt and freshly ground black pepper

"Celebrate the bounty of the season with this vibrant and light Italian soup, brimming with tender spring greens like asparagus, leeks, and snap peas. Each bowl is finished with a swirl of herbaceous basil pesto and a squeeze of lemon for a bright, refreshing finish."

1 Ingredients

Qty	Item
2 tablespoons 30 ml	Extra virgin olive oil
2 medium 200 g	Leeks, white and light green parts only, sliced
3 cloves 9 g	Garlic, minced
2 medium 120 g	Carrots, diced
6 cups 1.4 l	Vegetable broth
1 can (15 oz) 425 g	Cannellini beans, drained and rinsed
0.5 cup 100 g	Ditalini or small shell pasta
1 bunch 300 g	Asparagus, trimmed and cut into 1-inch pieces
1 cup 150 g	Frozen or fresh English peas
1 small 150 g	Zucchini, diced
1 tablespoon 15 ml	Fresh lemon juice
4 tablespoons 60 ml	Prepared or homemade basil pesto
to taste N/A 0 N/A	Salt and freshly ground black pepper

2 Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and carrots, and sauté until the leeks are softened and translucent, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the ditalini pasta and cook for 5 minutes.

Add the cannellini beans and diced zucchini. Simmer for another 3 minutes.

Stir in the asparagus and peas. Continue to simmer for 3-4 minutes, or until the pasta is al dente and the vegetables are tender but still vibrant green.

Remove the pot from the heat. Stir in the fresh lemon juice and season with salt and pepper to taste.

Ladle the soup into bowls and top each serving with a generous tablespoon of basil pesto. Serve immediately.

·
To keep the green vegetables vibrant, do not overcook them; they should be tender-crisp.
·
Add a Parmesan rind to the broth while it simmers for a deeper, more savory umami flavor.
·
If you are planning on having leftovers, cook the pasta separately and add it to each bowl to prevent it from absorbing all the broth in the fridge.
·
Swap the pasta for quinoa or rice for a gluten-free alternative.

? Frequently Asked Questions

Can I freeze this minestrone?

It is best served fresh, as the green vegetables lose their color and the pasta can become mushy when frozen. If you must freeze it, leave the pasta and green veggies out and add them when reheating.

How do I make this recipe vegan?

The soup base is already vegan. Simply ensure that your basil pesto is made without Parmesan cheese or use a store-bought vegan pesto.

What can I substitute for leeks?

You can use a bunch of green onions (scallions) or a mild yellow onion if leeks are unavailable.

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook the beans separately before adding them to the soup during the simmering stage.

→ Keep Cooking

See All Soups & Stews

Next Recipe

Tomato Basil Soup

Indulge in the velvety texture of home-roasted tomatoes blended with fragrant garden basil and a hint of rich cream. This elevated classic transforms simple ingredients into a sophisticated, soul-warming meal perfect for any season.

Cook Tomato Basil Soup