Food Recipes Spring Minestrone Be the first to rate & review! This hearty 30-minute soup is packed with greens and doesn't skimp on flavor. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on March 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 30 mins Servings: 4 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. Rate it Print Nutrition Facts (per serving) 389 Calories 22g Fat 41g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.