Zesty Green Minestrone Soup

This is a gorgeously hearty minestrone soup that feels like pure goodness in a bowl! It is packed with lots of lovely nutrients from the fresh chicken stock and green veggies. And even better, it gives a boost of fibre and protein from the white beans. The fresh pesto and lemon added at the end gives this soup a zesty Spring flavour. You’ll be hooked!

This recipe is naturally gluten-free and is easy to make dairy-free or vegan (see switches in the notes below). You can blend it up before serving for kids and others who prefer a smooth soup. Serve with crusty bread.

Zesty Green Minestrone Soup

• 1 tbsp Olive Oil
• 1 Onion
• 2 sticks Celery
• 500 ml Chicken Stock ((fresh or use bone broth))
• 400 g White Beans ((from a tin or jar))
• 100 g Peas ((frozen))
• 65 g Savoy Cabbage
• 2 tbsp Pesto ((fresh or jarred) )
• 1 Lemon ((zest only))

To serve:

• Parmesan cheese ((optional))

1. Finely chop the onion and finely slice the celery.

2. Heat the olive oil in a large saucepan.

3. Sauté the onion and celery gently for 10 minutes until they are lovely and soft.

4. Meanwhile finely slice the cabbage and set aside.

5. Add the stock and drained white beans to the saucepan and bring to a simmer.

6. Add the frozen peas and sliced cabbage and cook for 7-8 minutes until the cabbage is just cooked.

7. Stir through the fresh pesto and lemon zest and serve straight away; grate over some fresh parmesan if wished.

• Replace the savoy cabbage with green or white cabbage or with spring greens, depending on what you have available.
• You can also add small cubes of potato, leftover rice or pasta and other white beans or chickpeas.
• The chicken stock can be replaced by a vegetable stock to make this soup plant-based. To make it entirely vegan, choose a vegan pesto and use yeast flakes instead of parmesan. 

Main Courses, Soups

Egg-free, Gluten-free, Grain-free, Nut-free, Vegan, Vegetarian