Spring Green Minestrone

For those of you who are waiting with anticipation for my other soup I served at my last ladies gathering….drum role please!  Ok…maybe I am exaggerating a bit, but seriously, this spring version of minestrone is delicious.

It’s light, tasty, and full of flavor. The best part about this soup, you can make it your own based on what spring veggies you have in your fridge.

Feel free to use your favorite pesto recipe. If you’d like to keep it nut free and dairy free, use raw sunflower or pumpkin seeds as your base instead of pine nuts, etc.

If you haven’t tried Nutritional Yeast, you’re missing out.  It adds so much flavor and I love it sprinkled on my veggies, in pasta sauces, and on popcorn!   The possibilities are endless!

This is perfect on a cool Summer evening before a long run in the morning since it’s full of healthy carbs, fats from the nuts, and the cannelloni beans plus the bone broth are great protein sources.

I hope you enjoy my Spring Green Minestrone adapted from my friend Ellie from Simply Nourished.

SPRING GREEN MINESTRONE

INGREDIENTS:

• 2 tablespoons of Coconut Ghee or Olive Oil
• 1 leek (white and light green parts)
• 1 large spring onion or sweet yellow onion diced
• 1 container of mushrooms (optional) sliced
• 1 large garlic clove minced
• 6 cups bone broth homemade or store bought
• 1 14.5 oz can of cannelloni beans
• 1 large bunch of asparagus cut into 1″ pieces
• 1 lb of fresh green beans trimmed & cut into 1″ pieces
• 1 cup pesto (homemade or store bought)
• 1 heaping cup peas (fresh or frozen)
• 2 large handfuls of fresh spinach or kale
• Pink Himalayan sea salt & freshly ground pepper
• Fresh herbs of choice for garnish

DIRECTIONS:

1. Add oil to large Dutch oven over medium high heat.  Add leeks and onion and sauté for 5 minutes.
2. Add asparagus and mushrooms (if using).  Cook another 5 minutes.
3. Add garlic and cook an additional minute.
4. Pour in bone broth and bring to a boil. Stir in beans and green beans.
5. Reduce the heat and simmer for 8 to 10 minutes or until the veggies are tender but still have a crunch.
6. Stir in 1/2 cup pesto, peas, greens. Cook 2 minutes longer until the peas are cooked and greens have wilted.
7. Turn off the heat and season with pink Himalayan sea salt and freshly ground pepper.
8. Ladle the soup into bowls and top with a dollop of pesto and fresh herbs (of choice) and serve.

[reminder]Curious what type of nuts do you use most often when you make pesto? Traditional with pine nuts or other?[/reminder]