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!

WRITTEN BY CARLA WITT FORD

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