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minestrone with mint pesto

Spring Minestrone with Mint Pesto for a Fresh Twist on Dinner

This vibrant minestrone with mint pesto is a delightful blend of fresh vegetables and flavors, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Vegetable Broth homemade for richer flavor
  • 1 bunch Asparagus or substitute with green beans
  • 1 cup Peas fresh or frozen
  • 1 medium Zucchini or yellow squash
  • 1 cup Pasta gluten-free option or orzo
For the Mint Pesto
  • 1 cup Fresh Mint essential for flavor
  • 1/2 cup Olive Oil extra virgin preferred
  • 1/2 cup Parmesan Cheese or vegan cheese for dairy-free
  • 1/4 cup Nuts (Pine Nuts or Walnuts) or substitute according to taste

Equipment

  • large pot
  • Food Processor

Method
 

Cooking Instructions
  1. In a large pot, pour in the vegetable broth and bring it to a gentle simmer over medium heat for about 5 minutes.
  2. Add the chopped asparagus, peas, and zucchini to the pot and cook for 5-7 minutes until the asparagus is tender.
  3. Stir in the pasta and continue to cook for an additional 8-10 minutes until the pasta is al dente.
  4. In a food processor, combine fresh mint, olive oil, Parmesan, and nuts. Blend until smooth.
  5. Remove the pot from heat and stir in the mint pesto before serving.
  6. Ladle the minestrone into bowls and serve hot, optionally pairing with crusty bread or extra Parmesan.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Use seasonal vegetables for the best flavor. Adjust seasoning with salt and pepper to taste before serving.

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