Minestrone: Spring Edition

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Minestrone: Spring Edition

April 15, 2020|Soups, Stews, & Chili

We love a good soup recipe just about anytime of the year, but particularly when it’s snowing and we are in quarantine. This soup comes together quickly and only gets better as it sits on the stove. We made this recipe last week and started it mid morning; it was perfect by the time we were ready to eat lunch. Making every meal at home during quarantine has been a challenge! We love recipes like these that are quick, easy, & healthy to help keep us on track during the week. 

Minestrone: Spring Edition 
Makes: 4 entree servings 
Prep Time: 20 minutes   Total Time: 1 hour 

Ingredients: 

  • 2 tbs olive oil 
  • 1 large leek, thinly sliced 
  • 1 cup shredded carrots (should be 2 large carrots, shredded) 
  • 4 stalks celery, diced 
  • 3 cloves garlic, minced 
  • 1 lemon, cut in half 
  • 2 cans cannelini beans, drained and rinsed 
  • 1 cup orzo 
  • 8 cups chicken stock 
  • 1 cup diced snap peas 
  • 3 cups shredded kale, stems removed 
  • 1/3 cup pesto 
  • 1/2 cup grated parmesan cheese 
  • salt and pepper to taste 

Directions: 

  1. Heat a large soup pot over medium-high heat. Add the olive oil to the pan along with the leeks, carrots, and celery. Saute for 4-5 minutes, or until the vegetables are starting to caramelize. Add the garlic and squeeze the lemon juice from the lemon into to the pan. Add the entire lemon and cook everything another 2 minutes. 
  2. Add the cannelini beans to the pan. Cook for 4-5 minutes to give the beans a little color. If the vegetables start to stick to the bottom feel free to add another tablespoon or two of olive oil to the pot. At this point we like to season everything with salt and pepper to get the party started.  
  3. Add orzo to the pan. Saute for a few minutes to coat the orzo in all of the oil and aromatics. Add the 8 cups of chicken stock to the pan. Bring the liquid to a boil and then reduce to a simmer. Cover and cook for 10 minutes, or until the orzo is al dente.
  4. Remove the lid from the soup and add the snap peas and kale to the pot. Cook uncovered for 5 minutes to wilt the kale. Season the soup with salt and pepper to taste. 
  5. Remove the lemon from the pot. Serve each bowl with a spoonful of pesto and parmesan cheese. 

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