With Spring comes warmer weather and a desire for lighter, fresher foods. Some days can still be chilly and damp though so a light soup is the perfect meal on those days. This green Minestrone hits all the spots, is great for meal prep and feeds your microbiome with a wide array of Spring veggies like fennel and peas.
Serves 4
Ingredients: (preferably organic)
- 2 tbsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, minced
- ½ leek, finely chopped
- ½ fennel, finely chopped
- 2 carrots, peeled, halved & sliced
- 1 cup peas, frozen or fresh
- 1 can cannellini beans, drained & rinsed
- 4-6 cups vegetable broth
- ½ cup homemade pesto, find the recipe here
- 1 ½ cups small GF pasta, cooked
Directions:
01. In a large pot, heat up the olive oil, add onion, garlic and leek and sauté on medium heat until fragrant.
02. Add in fennel, carrots and peas and cook for five minutes until beginning to soften.
03. Pour in vegetable broth and simmer for 10-15 minutes until all vegetables are tender. In the last five minutes, add in cannellini beans.
04. Add the pesto and season with pink salt & pepper.
05. To serve, arrange in bowls together with a handful of pasta and garnish with more oilve oil. Enjoy!
