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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
10 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 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.
Cup of Yum
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
Monounsaturated Fat
5g
Sodium
13mg
(1%)
Potassium
182mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
751IU
(15%)
Vitamin C
6mg
(7%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
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.