Spring Green Minestrone Soup with Basil Pesto

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Spring Green Minestrone Soup with Basil Pesto {Gluten-free}

Spring Green Minestrone Soup with Basil Pesto {Gluten-free}

I have a newfound appreciation for Spring this year. California has decided to play coy and it hasn’t jumped straight into the heat, for once! Such a wonderful and welcome surprise. We’ve certainly had some very hot and sunny days, but we’ve also been blessed with some cooler, windy, spring-like days as of late and it’s been magical. So much is in bloom and there is so much beautiful green stuff at the markets, I am crushing extra hard on this incredible season. The lingering coolish weather has brought on cravings for soups and stews and comfort food featuring all of the beautiful new, delicate spring produce.

Spring Green Minestrone Soup with Basil Pesto {Gluten-free}

The abundance of vibrant green stuff flooding the markets inspired this tasty soup. The perfect manifestation of spring’s offerings.

Spring Green Minestrone Soup with Basil Pesto {Gluten-free}

After the delivery of our weekly CSA box, last week, I rummaged through, picked out all the best veggies for this green minestrone soup and went to town. From what I read, minestrone soups vary wildly, but the common denominator in all minestrone soups is the presence of seasonal veggies which clearly this soup is dominating in. Most feature more traditional legumes, which I opted to swap for green beans and peas here, but certainly you can include your favorite bean, if you’d like. The simple homemade pesto gets swirled in at the end for the most incredible robust flavor throughout and then a dollop is added just before serving for some bonus basil flavor.

As always, I offer lots of variations and options to really make this soup your own, so head to the local farmer’s market, grab some green veggies and get to it, before Spring is gone for good.

Spring Green Minestrone Soup with Basil Pesto {Gluten-free}

[print_this]Spring Green Minestrone Soup with Basil Pesto {gluten-free with paleo, vegetarian and vegan options)

serves 4-6

  • 2 tablespoons Thrive Algae Oil, olive oil or ghee
  • 1 leek, white and pale-green parts only, chopped
  • 1 large (or several small) bulb spring onion, diced, about 1/2 cup
  • 1 large or 2 small cloves garlic, minced
  • 6 cups chicken or vegetable stock or low-sodium broth
  • 1/2 cup tiny gluten-free pasta (optional)
  • 1 pound asparagus spears, woody ends discarded and cut into 1-inch pieces on an angle
  • 1 pound green beans, ends trimmed and cut into 1-inch pieces on an angle
  • 1/2 cup pesto (recipe follows)
  • 1 heaping cup fresh or frozen and thawed peas
  • 2 heaping cups baby spinach
  • For topping: pesto (recipe follows), fresh chives, fresh mint, lemon zest

Add 2 tablespoons oil to a large dutch oven or sauce pan over medium-high heat. Add the leek and onion, cook for 5-8 minutes, add garlic and cook an additional 1 minute. Add broth, and bring to a boil. Stir in the 1/2 cup tiny gluten-free pasta, add asparagus and green beans. Simmer for 8-10 minutes until the pasta is tender but still a little al dente and the veggies are tender but still have a bite to them. Add in the pesto, the peas and the spinach. Give it all a good stir. Cook two minutes longer, until the peas are cooked and the greens have wilted. Season with salt and pepper. Turn off the heat.

Ladle the soup into your bowls and top with a dollop of pesto, fresh chives, mint, lemon zest, etc. and serve.

Optional additional or alternative add-ins: cooked cannellini beans or fava beans, carrots, fennel, sugar snap peas, swiss chard


Spring Green Minestrone Soup with Basil Pesto {Gluten-free}


Basil Pesto

  • 2 packed cups basil
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup Thrive Algae Oil or olive oil
  • 1/2 cup parmesan cheese, grated (optional, see notes)
  • Kosher salt and freshly ground pepper

While the soup is cooking make the pesto. In a food processor, combine the basil, garlic, and pine nuts and pulse until finely chopped. With the processor running, slowly add the oil. Process until smooth, add the parmesan cheese, if using, and pulse several times to combine. Season with salt and pepper to taste.


If you wish to avoid the cheese, opt for an additional 1/4 cup pine nuts, instead. [/print_this]


This is a sponsored conversation written by me on behalf of Thrive Algae Oil.  All content, ideas and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.



Did you make this recipe - or any others from the TY archives?

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3 Responses

  1. Katie says:

    Oh my goodness this looks amazing, I am definitely going to try my hand at this recipe! Thanks for sharing x

  2. I can see myself licking the bowl after devouring this soup! Pinned

  3. What an absolutely gorgeous soup, Beth! Spring is always such an exciting time of year to cook, in my opinion. I love all the fresh baby green vegetables. Such a welcome change after a long winter…especially here in New England. And pesto swirled into soup is just the best garnish!

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