My spring minestrone verde is brimming with earthy veggies and hearty texture. Whip it up in 40 minutes and enjoy the depth of savory flavor in every bowl.
I love that Spring minestrone verde is light enough for the warmer months but wholesome and filling, too. The squeeze of lemon and sprinkle of Parmesan cheese just makes it for me...
Serve it with a warm, buttered slice of my gluten free white bread (no machine needed) and a side salad like this strawberry and pecan salad with spinach.
Ingredients
Round up a bounty of fresh green vegetables and use great quality ingredients to build the base of the soup.
- Ditalini pasta: These are small, tube-shaped noodles that add some chewy texture to the soup.
- Olive oil: Used as the base for sautéing - you could also use avocado oil.
- Leeks: I love their mild, sweet onion flavor in this recipe.
- Celery: Key for a savory base flavor.
- Red pepper flakes: For a touch of warmth.
- Chicken stock: To make the broth, note that both homemade and store-bought broth are great.
- Peas: Sweet and tender; these add some color and sweetness.
- Butter beans: Creamy and hearty, they add protein and body to the soup.
- Kale leaves: The kale softens beautifully in the broth, adding a slightly bitter, earthy flavor.
- Garlic: Fresh is best!
- Parmesan cheese: Grated over the soup for a nutty, savory finish.
- Pesto: Swirled into the broth - don't skip it...but it's also totally optional.
- Lemon wedges: A squeeze of lemon brightens the flavors and really just balances everything.
- Fresh dill: A garnish of dill that brings out the herby notes.
See recipe card for quantities.
Instructions
Use my easy step-by-step method to make the perfect Spring Minestrone Verde, every time.
- Step 1: Boil ditalini pasta in salted water until al dente, then drain and set aside. Sauté leeks in olive oil over medium-low heat until softened. Add celery and red pepper flakes; cook until tender-crisp.
- Step 2: Add chicken stock and water; bring to a simmer.
- Step 3: Stir in the peas.
- Step 4: Stir in the butter beans.
- Step 5: Add the kale and simmer until tender. Add the garlic. Season with salt and pepper.
- Step 6: Add the cooked pasta.
- Step 7: Serve warm, garnished with Parmesan, pesto, lemon, or dill.
Hint: Toss the pasta with a little olive oil after draining to keep it from sticking together.
Substitutions
You can play around with some of the ingredients and try these ideas for alternatives:
- Ditalini pasta: Swap with orzo, small shells, or any short pasta for a similar texture.
- Leeks: Substitute with a mix of finely chopped onions, shallots, or green onions.
- Chicken stock: Replace with vegetable stock for a vegetarian version or mushroom broth.
- Peas: Fresh or frozen green beans or asparagus pieces work well as an alternative.
- Butter Beans: Swap with chickpeas, cannellini beans, or navy beans. All will give you a lovely, creamy texture.
- Kale: Use spinach, Swiss chard, or even shredded cabbage for a softer and milder green.
Variations
There is actually a lot you can do with this recipe. Use it as a base and add other ingredients to it. Turn it into a gluten-free version or change up the veggies in it.
- Gluten-free: For a gluten-free option, use chickpea or rice-based pasta. For strictly gluten-free cooking, check the chicken broth ingredients if you're buying it from a store.
- Protein boost: Add shredded rotisserie chicken, diced ham, or cooked Italian sausage for more protein.
- Grain swap: Replace pasta with quinoa, farro, or pearl barley for a heartier, whole-grain twist.
- Creamy style: Stir in a splash of heavy cream, coconut milk, or a dollop of ricotta for a creamy texture. So good!
Equipment
Here are the kitchen tools I use when making Spring Minestrone verde:
- Large pot or Dutch oven: For cooking the pasta and making the soup.
- Colander: To drain the cooked pasta.
- Wooden spoon or silicone spatula: For stirring the vegetables and soup.
- Chef's knife: To chop leeks, celery, kale, and other ingredients.
- Cutting board: For prepping vegetables and garnishes.
- Garlic grater or microplane: To grate the garlic.
- Ladle: For serving the soup.
Storage
If you plan to store leftovers, keep the pasta separate and add it to bowls before serving to prevent it from soaking up too much broth.
Leftovers can be frozen, but the texture won't be the same after thawing and reheating. Keep it in the freezer for about 3 months.
Top tip
Streamline prep time: With a little practice, you can prepare this recipe in just 30 minutes. Start by boiling water for the pasta while setting out ingredients. Slice the leeks and chop the kale while the water heats. Cook the pasta as you sauté the leeks and celery. Drain and rinse the beans while the vegetables cook. Grate the garlic while the soup simmers.
FAQ
Cooking the pasta separately prevents the broth from becoming starchy or gummy, ensuring the soup remains clear and flavorful.
Cook the leeks and celery over medium-low heat to allow them to soften gently without browning, preserving their tenderness and natural sweetness.
A gentle simmer helps avoid overcooking the butter beans, keeping them intact and creamy instead of mushy.
Add a squeeze of fresh lemon or a dollop of pesto to each bowl for a bright, vibrant finish that enhances the soup's flavors.
Related
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Recipe
Spring Minestrone Verde
Ingredients
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 2 leeks white and light green parts only, thinly sliced
- 2 celery stalks sliced
- Pinch red pepper flakes
- 4 cups chicken stock + 2 cups water
- 1 cup fresh or frozen peas
- 1 15-ounce can butter beans, drained and rinsed
- 2 cups chopped kale leaves
- 1 clove garlic peeled and grated
- Salt and freshly ground black pepper to taste
- Optional for serving: parmesan cheese, pesto, lemon wedges, fresh dill for garnish
Instructions
- Bring a pot of salted water to a boil. Cook the ditalini pasta al dente according to the package instructions. Drain and set aside.
- Heat the olive oil in a large pot over medium-low heat. Add the sliced leeks and sauté for 4-6 minutes, until softened. Add the celery and red pepper flakes, cooking for another 2 minutes until the vegetables are tender-crisp.
- Pour in the chicken stock and water. Bring to a gentle simmer.
- Stir in the peas, butter beans, and chopped kale. Simmer for 4-6 minutes, or until the kale is tender.
- Stir in the grated garlic and cooked ditalini pasta. Let the soup cook for 1-2 minutes to combine the flavors. Taste and adjust with salt and freshly ground black pepper as needed.
- Ladle the soup into bowls and serve warm. If desired, garnish with Parmesan cheese, a dollop of pesto, a squeeze of lemon, or a sprinkle of fresh dill.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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