Spring Greens Minestrone

This hearty summer soup - packed with greens and beans - is sure to fill your heart, soul, and stomach.


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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!

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