Green Minestrone Soup
This green minestrone recipe is the perfect, health-minded soup that is great for both lunch and dinner during the week.
Ingredients
- 2 zucchini, diced
- 1 small leek, white part only, thinly sliced
- 1 garlic clove, chopped
- 2 tbsp (30 ml) olive oil
- 5 cups (1.25 litres) no-salt-added chicken broth
- 1 can (19 oz/540 ml) white kidney beans, drained and rinsed
- 1 Parmesan cheese rind (optional)
- 5 cups (150 g) spinach leaves, chopped in a food processor
- 3 oz (85 g) small pasta shells or other short pasta
- 2 tbsp (30 ml) pesto, homemade or store-bought
- Freshly grated Parmesan cheese
- Basil leaves (optional)
Instructions
- In a large pot over medium-high heat, soften the zucchini, leek and garlic in the oil. Season with salt and pepper. Add the broth, beans and Parmesan rind. Bring to a boil. Cover and simmer over medium heat for 5 minutes.
- Add the spinach and pasta. Continue cooking uncovered for 4 to 8 minutes or until the pasta is al dente, stirring occasionally. Remove from the heat. Add the pesto and mix well. Adjust the seasoning.
- Serve in bowls. Garnish with grated Parmesan and basil leaves, if desired.
This green minestrone recipe is the perfect, health-minded soup that is great for both lunch and dinner during the week.