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–+ servings
Spring minestrone soup in a bowl.
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5 from 1 vote

Green Minestrone Soup

With zucchini, peas, green beans, kale and white beans this vegetable-filled green minestrone soup is a spring twist on the classic Italian soup.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: Italian
Servings: 4
Author: Paige Adams

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, white and pale green parts finely chopped
  • 2 celery stalks, roughly chopped
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup shelled peas, fresh or frozen
  • 1 zucchini, cut into quarters lengthwise and sliced 1/4-inch thick
  • 1 cup trimmed green beans, cut 1/2-inch long
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 cup chopped kale leaves
  • 1/4 cup pesto
  • Juice of 1 lemon
  • 3 ounces small to medium pasta (shells, orecchiette, ditalini)
  • Shaved Parmesan for serving
  • Chopped parsley for serving

Instructions

  • In a large saucepan, heat the olive oil over medium heat. Sauté the leeks and celery until they start to soften, about 4 minutes. 
  • Add the garlic, salt and pepper and continue cooking until the garlic is fragrant, about 1 minute.
  • Add the peas, zucchini, green beans, cannellini beans and vegetable broth. Bring the soup to a boil. Reduce heat and simmer for 10 minutes until the soup thickens slightly. 
  • Stir in the kale, pesto and lemon juice, giving the leaves a couple minutes to soften.
  • In a separate small saucepan, cook the pasta in salted boiling water according to package instructions until al dente.
  • Divide the soup into bowls, adding pasta and garnishing with Parmesan and chopped parsley.

Notes

If you want the soup to be gluten-free, use gluten-free pasta
To make the soup vegan, leave out the cheese or use a plant-based Parmesan.
Store the soup in the refrigerator in an airtight container up to 3 days. Keep the soup and pasta in separate containers. 
You can freeze soup up to 1 month. Do not freeze it with pasta in the broth. Make fresh pasta when you are planning to eat leftovers.
Warm the soup in a saucepan over low heat on the stove. Stir in the cold pasta when the soup is almost warm enough to eat.

Nutrition

Calories: 340kcal | Carbohydrates: 50g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1017mg | Potassium: 689mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1786IU | Vitamin C: 43mg | Calcium: 122mg | Iron: 3mg