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Green Minestrone with Pesto

Active Time: 25 minutes / Cook Time: 25 minutes / Total Time: 45 minutes

Makes 6 servings

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  • 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


  1. 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.
  2. Add the garlic, crushed red pepper flakes, and zucchini, along with ½ teaspoon salt, and cook, stirring occasionally, for 2 minutes.
  3. Add the vegetable broth, remaining ½ teaspoon salt, and the green beans, bring to a boil, and reduce the heat to medium.
  4. 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.
  5. If a creamier texture is desired, blend 2 cups of the soup in a blender or food processor and return to the pot.
  6. 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.