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Prep time
20 minutes
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Cook time
40 minutes
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Serves
4 to 6
Author Notes
This vibrant green minestrone soup is the perfect weeknight meal—it comes together in well under an hour with satisfying results. Much like a classic minestrone, this soup is packed with beans, pasta, and vegetables, making it a complete meal in itself. A base of well-browned leeks and garlic give this green version character and depth, while spring’s greenest vegetables take center stage: Asparagus, spinach, and peas shine here, but feel free to add whatever’s in season.
The secret to making this soup so delicious is a generous dollop of pesto. It not only lends aromatic flavor to the broth, but the oil in the pesto adds body and richness as well. You don’t have to use homemade pesto either—this a great time to utilize the store bought version. While ready-made varieties from the refrigerated section generally taste the best, jarred pesto works just fine in this application, and no one will be the wiser. My favorite store bought option comes from my local deli, but the Kirkland Signature Pesto from Costco is always good and a great value for money.
This soup is best served immediately after cooking as the pasta will get softer the longer it sits. Make sure to serve it topped with a pile of finely grated parmesan and a thick slice of bread for soaking up the delicious broth. —Zola Gregory
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Ingredients
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1
medium leek
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3 tablespoons
extra-virgin olive oil
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4
garlic cloves, minced
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1
2-inch piece of parmesan rind (optional)
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Kosher salt, to taste
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2 teaspoons
chicken or vegetable bouillon paste (optional)
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2 cups
short pasta (such as fusilli or farfalle)
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1
14-oz can cannellini or garbanzo beans, drained and rinsed
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1
medium zucchini, diced into ½-inch pieces
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8 ounces
asparagus (about 1 small bunch), ends trimmed and cut into 1-inch long pieces
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10 ounces
baby spinach
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1/2 cup
fresh or frozen petite peas
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1/4 cup
basil pesto, plus more for serving
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Parmesan cheese, finely grated, for serving
Directions
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Trim the root and green ends off the leek and slice it in half lengthwise. Place each half with the flat side down and slice into thin half moons. Place the leek pieces in a colander and rinse well under cold tap water. Shake to remove excess water.
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Place a 5 to 6 quart pot or dutch oven over medium heat and drizzle in the olive oil. Add the leeks and cook, stirring often, until they turn translucent and begin to brown; 3 to 5 minutes. Add the garlic and a large pinch of salt and cook for 2 minutes more, or until the leeks are lightly browned. Some browning will occur on the bottom of the pot—this will create a nice depth of flavor!
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Add the bouillon paste and parmesan rind, if using, and 6 cups of water. (Alternatively, broth or stock may be used in place of the bouillon paste and water.) Bring the soup to a boil then reduce the heat to medium low. Cover and let simmer for 10 minutes.
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Turn the heat to medium high. Once boiling, add the pasta and beans. Cover and cook for 3 to 4 minutes less than the recommended cooking time on the pasta package.
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When the pasta is still very al dente, add the asparagus and zucchini. Cover and cook for another 2 minutes. Add the peas, spinach, pesto, and lemon juice and give the soup a stir. Taste the broth and adjust the salt if necessary. Serve immediately topped with grated parmesan cheese and a small extra drizzle of pesto.
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