Spring Green Minestrone

Some people think soup season is in the fall but lets be serious, a rainy and chilly spring day calls for a bright yet warm bowl of soup too. This spring green minestrone is so clean and fresh but warms your core at the same time.

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Ingredients:

• 2 tbsp olive oil

• 1-2 leeks, just the white ends, sliced

• 1 clove garlic, minced

• Salt & Pepper

• 4-5 cups of vegetable stock

• 8 oz canned diced tomatoes. drained

• 10 oz butter beans, drained

• 3/4 cup ditalini pasta

• 3/4 cup frozen pearl onions, thawed

• 1 tbsp Italian seasoning

• 4-6 oz fresh green beans, trimmed and cut into thirds

• 1 cup snow peas, cut in halves

• 2 cups baby spinach, roughly chopped

• 1/2 cup chopped parsley

Serve with:

• French Baguette

• Pesto

• Sliced Radishes

• Chopped Cilantro

• Grated Parmesean

• Green Onions

2-4 servings | 35 minutes

Directions:

1. Heat the olive oil is a large pot over medium heat. Add in the leeks and the garlic and cook until soft, about 5 minutes. Season with salt and pepper.

2. Add in the stock, tomatoes, butter beans, and pasta. Bring to a rapid simmer and cook until pasta is al dente, about 6-7 minutes.

3. Season with Italian seasoning and taste. Add additional salt and pepper if needed.

4. Add in the green beans and pearl onions. Continue a light simmer until green beans are soft, about 4 minutes.

5. Add the snow peas, spinach and parsley. Cook for just 1-2 minutes more.

6. Serve with a heavy dollop of pesto, a few radish slices, green onions and cilantro. Top with fresh parmesan and serve with a warmed French baguette.

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This recipe was adapted from The Food Network