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Spring Minestrone
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This spring minestrone soup tastes even better the second and third time you reheat it.
  • CourseMain Dish, Soup
  • CuisineVegetarian
  • 1/2 lb red potatoes, skins on
  • 1 rib celery, chopped
  • 1/4 lb carrots, chopped
  • 4 scallions chopped (green & white parts)
  • 1-2 cloves garlic, mashed
  • 2-3 Tbsp flat-leafed parsley, chopped
  • 4 leaves kale, stemmed and thinly sliced
  • 3 cups water or broth
  • 1/4 lb green beans, tipped and halved
  • 1/4 lb zucchini, sliced into rounds
  • 1 cup canned whole tomatoes, slightly mashed
  • 1/2 cup frozen peas
  • 2 cups white beans, cooked or canned
  • 1/3 cup orzo (optional)
  • 3 Tbsp pesto or pesto paste
  • 1-2 Tbsp parmesan, freshly grated
  1. Place all vegetables listed before the green beans in a large, heavy pot; add water. Simmer uncovered on stovetop for 30 minutes.
  2. Add broth, beans, zucchini, and tomatoes to soup. Cook another 20 minutes.
  3. Add peas and beans. Cook, uncovered, for 10 minutes on stovetop. If you want a thicker minestrone at this point, add 1/3 cup of orzo; it will cook in just a few more minutes.
  4. Stir in 3 Tbsp. of pesto paste. Serve the minestrone topped with freshly grated Parmesan.
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