Green Minestrone with Pesto
Active Time: 25 minutes / Cook Time: 25 minutes / Total Time: 45 minutes
Makes 6 servings
- 1 tablespoon coconut oil
- 1 large onion, diced
- 1 fennel bulb, cored and diced
- 1 ¼ teaspoons salt, divided
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, or to taste
- 2 small zucchini, quartered lengthwise and cut into ¼” thick pieces
- 8 cups vegetable broth
- ½ lb. green beans, cut into 1” pieces
- 5 oz. baby kale
- 5 oz. baby spinach
- 2 cans white beans, (preferably cannellini) rinsed and drained
- 1 cup green peas
- 3 tablespoons prepared organic basil pesto
- In a large saucepan or stockpot, melt the coconut oil over medium heat. Add the onion and fennel and ¼ teaspoon salt and cook, stirring often, until the vegetables are very soft, about 15 minutes. Do not let them take on any color; lower the heat if they are cooking too quickly, and add water by the tablespoon if necessary.
- Add the garlic, crushed red pepper flakes, and zucchini, along with ½ teaspoon salt, and cook, stirring occasionally, for 2 minutes.
- Add the vegetable broth, remaining ½ teaspoon salt, and the green beans, bring to a boil, and reduce the heat to medium.
- Add the kale, spinach, white beans, and peas and cook 5 minutes, or until the greens have wilted into the soup. The green beans and peas should still be bright green.
- If a creamier texture is desired, blend 2 cups of the soup in a blender or food processor and return to the pot.
- Serve 2 portions of soup (about 2 cups each) for dinner, topping each serving with ½ tablespoon pesto. Package remaining soup and pesto in 4 airtight containers for lunches. Refrigerate until needed.