Spring Greens Minestrone
This hearty summer soup - packed with greens and beans - is sure to fill your heart, soul, and stomach.
1 cup baby asparagus
1 cup snap peas
3 whole spring onions, cut into 1/2-inch pieces
1 cup baby spinach or kale
3 cups chicken or vegetable stock
2/3 cups cooked pasta, mini shells works best
15-ounce can butter beans, rinsed and drained
3 tablespoons green pesto
1. Place the green vegetables in a medium-size saucepan. Pour stock over vegetables and bring to a boil. Reduce heat and simmer until vegetables are cooked through.
2. Stir in the cooked pasta, beans, and 2 tablespoons of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto. Enjoy!