Name: Spring Minestrone
Total time: 30 min
Ingredients: 6 tablespoons olive oil, divided; 2 large leeks, white and light green parts only, sliced into thin rounds (2 1/2 cups); 3 stalks celery, sliced (about 1 1/2 cups); .50 teaspoon crushed red pepper (optional); 1.75 teaspoons kosher salt, divided; 6 cups lower-sodium vegetable or chicken broth; 1 cup ditalini pasta; 4 ounces fresh green beans, trimmed and cut into 2-in. pieces (1 cup); 4 cups chopped green Swiss chard; 1 cup coarsely chopped fresh basil, plus small leaves for serving; 1 tablespoon fresh lemon juice (from 1 lemon); 2 tablespoons grated Parmesan cheese (optional)

This hearty 30-minute soup is packed with greens and doesn't skimp on flavor.

Liz Mervosh

Published on March 17, 2022

Spring Minestrone — Photo: Caitlin Bensel

Hands On Time:

25 mins

Total Time:

30 mins

Servings:

Jump to Nutrition Facts

This quick vegetarian soup is on the table in just 30 minutes. Its light and springy flavor comes from leeks, which are sweeter and milder than their onion cousins. Choose a high-quality broth for the best flavor, or make your own with chicken or vegetables. Vibrant lemon, basil, crisp green beans, and silky Swiss chard all add fresh flavor and plenty of nutrients to the soup, while ditalini pasta adds a touch of comfort. Shower your bowls with parmesan and extra basil to serve.

Ingredients

6 tablespoons olive oil, divided
2 large leeks, white and light green parts only, sliced into thin rounds (2 1/2 cups)
3 stalks celery, sliced (about 1 1/2 cups)
.50 teaspoon crushed red pepper (optional)
1 ¾ teaspoons kosher salt, divided
6 cups lower-sodium vegetable or chicken broth
1 cup ditalini pasta
4 ounces fresh green beans, trimmed and cut into 2-in. pieces (1 cup)
4 cups chopped green Swiss chard
1 cup coarsely chopped fresh basil, plus small leaves for serving
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons grated Parmesan cheese (optional)

Directions

Heat 2 tablespoons oil in a large saucepan over medium. Add leeks, celery, crushed red pepper (if using), and 1/2 teaspoon salt; cook, stirring occasionally, until leeks soften, about 4 minutes. Add broth and bring to a boil.
Add pasta to pan. Return to a boil. Cook over medium-high, stirring occasionally, until pasta is tender, about 12 minutes. Stir in beans during final 3 minutes of cook time. Remove from heat.
Stir in chard, basil, lemon juice, and remaining 1 1/4 teaspoons salt. Ladle into bowls and drizzle with remaining 4 tablespoons oil. Top with Parmesan (if using) and small basil leaves.

Nutrition Facts (per serving)

389	Calories
22g	Fat
41g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 389
% Daily Value *
Total Fat 22g	28%
Saturated Fat 3g	15%
Total Carbohydrate 41g	15%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 7g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.