Spring Minestrone Soup

Brimming with pasta, beans, seasonal greens and a zap of homemade pesto, you’ll feel like a whole new you!

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Italian

Keyword: vegetarian minestrone soup

Servings:

Firstly, make the pesto. In a food processor or a blender combine the fresh basil, pine nuts, cubed Parmesan cheese, pressed garlic clove and the juice of one lemon. Process until smooth. With the motor of the food processor still running pour in the olive oil through a chute and process for 10-20 seconds longer. Turn the food processor off and taste the pesto, add a pinch of salt if necessary. Set aside till needed.
In a large soup pot heat the olive oil and add the sliced leeks, saute over medium heat for 5-7 minutes, then add the diced garlic, dried basil and oregano and cook for 30 seconds longer.
Add the stock, cannelloni beans and a pinch of salt and bring to a boil, then add the pasta and cook for 5 minutes, add the rest of the vegetables and cook for 5 -7 minutes longer until the vegetables are done.. Add salt to taste. You can either stir in the pesto in the pot pot soup or into individual bowls.