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Spring Green Minestrone Soup with Basil Pesto

Beth Manos Brickey of Tasty-Yummies.com

Serves 4
Dairy-free options Family Favorites Gluten-free options Vegan Vegetarian Appetizers & Snacks Lunch Main Dishes Vegetarian Soups & Stews

Ingredients

  • Spring Green Minestrone Soup
    • 2 Tablespoons Thrive® Culinary Algae Oil
    • 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 Lb. asparagus spears, woody ends discarded and cut into 1-inch pieces on an angle
    • 1 Lb. green beans, ends trimmed and cut into 1-inch pieces on an angle
    • 1/2 Cup pesto (below)
    • 1 Heaping cup fresh or frozen and thawed peas
    • 2 Heaping cups baby spinach
    • For topping: pesto (below), fresh chives, fresh mint, lemon zest
  • Basil Pesto
    • 2 Packed cups basil
    • 2 Cloves garlic
    • 1/4 Cup pine nuts
    • 1/2 Cup Thrive® Culinary Algae Oil
    • 1/2 Cup parmesan cheese, grated (optional, see notes)
    • Kosher salt and freshly ground pepper

Preparation

  1. Add 2 tablespoonsThrive® Culinary Algae 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.
  2. Ladle the soup into your bowls and top with a dollop of pesto, fresh chives, mint, lemon zest, etc. and serve.
  3. Optional additional or alternative add-ins: cooked cannellini beans or fava beans, carrots, fennel, sugar snap peas, swiss chard
  4. 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 Thrive® Culinary Algae Oil. Process until smooth, add the parmesan cheese, if using, and pulse several times to combine. Season with salt and pepper to taste.

Additional Notes

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

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