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Spring Minestrone Verde
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Spring Minestrone Verde

Fresh and bright, this spring minestrone verde screams light, healthy, and nutritious.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 people
Calories: 246 kcal
Course: Main Course, Soup, Lunch, Dinner
Cuisine: Italian

Ingredients

  • 1 cup ditalini pasta
  • 2 tablespoons olive oil
  • 2 leek white and light green parts only, thinly sliced
  • 2 celery sliced, stalks
  • Pinch red pepper flakes
  • 4 cups chicken stock
  • 4 cups water
  • 1 cup peas fresh or frozen
  • 1 butter beans 15-ounce can, drained and rinsed
  • 2 cups kale leaves chopped
  • 1 clove garlic peeled and grated
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • Optional for serving: parmesan cheese, pesto, lemon wedges, fresh dill for garnish

Instructions

    Cup of Yum
  1. Bring a pot of salted water to a boil. Cook the ditalini pasta al dente according to the package instructions. Drain and set aside.
  2. 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.
  3. Pour in the chicken stock and water. Bring to a gentle simmer.
  4. Stir in the peas, butter beans, and chopped kale. Simmer for 4–6 minutes, or until the kale is tender.
  5. 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.
  6. 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

  • Cook Pasta Separately: Cooking pasta on its own prevents the broth from becoming starchy or gummy.
  • Mind the Heat: Avoid high heat when cooking leeks and celery—they should soften gently without browning to maintain their tenderness.
  • Simmer Gently: Once you’ve added the butter beans, keep the soup at a gentle simmer to avoid overcooking and turning the beans mushy.
  • Taste for Salt: Broths vary in saltiness, so taste the soup before serving and adjust seasoning as needed.
  • Brighten the Flavor: Add a squeeze of lemon or a dollop of pesto to each bowl for a fresh, vibrant finish.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 38g (13%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Sodium 13mg (1%) Potassium 182mg (4%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 751IU (15%) Vitamin C 6mg (7%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 38g 13%
Protein 6g 12%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 13mg 1%
Potassium 182mg 4%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 751IU 15%
Vitamin C 6mg 7%
Calcium 37mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.