Spring Vegetable Minestrone

Pesto is the star that tops off this brightly flavored springtime soup.

Nutritional Information

Per serving (Makes about 12 cups):
  • Calories127 (19% from fat)
  • Carbohydrate20g
  • Protein7g
  • Fat3g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium659mg
  • Calcium57mg
  • Fiber5g


  • 1‐1/2teaspoons olive oil
  • 1garlic clove, minced
  • 1small leek, trimmed and cut into 1‐inch pieces
  • 3/4teaspoon kosher salt, divided
  • 1/2teaspoon freshly ground black pepper, divided
  • 3carrots, peeled, trimmed and halved
  • 1celery stalk, trimmed and halved
  • 1/2small fennel bulb, trimmed and halved
  • 6ounces red potatoes, cut into 1/2‐inch pieces
  • 6cups chicken or vegetable stock, low sodium
  • 1small zucchini, trimmed and diced
  • 1small yellow squash, trimmed and diced
  • 1can (15 ounces) chickpeas, drained and rinsed
  • 1can (15 ounces) red kidney beans, drained and rinsed
  • 2cups cooked ditalini pasta or other small variety (optional)
  • 2 to 4tablespoons basil pesto
Spring Vegetable Minestrone


  • 1Put the olive oil in a large pot over medium heat. When heated, add the garlic and leek along with 1/4 teaspoon salt and a pinch of pepper and begin to sauté.
  • 2While the garlic and leek are cooking, insert the medium slicing disc into a food processor. Fit the carrots, celery and fennel into the feed tube so they are snug and slice on High. Add to the pot, with the remaining salt and pepper, and sauté until slightly soft, about 10 minutes.
  • 3Once the vegetables have cooked, stir in the potatoes and stock. Increase temperature to bring mixture to a boil. Reduce to maintain a simmer and add the zucchini, squash, chickpeas and beans. Continue to simmer until all vegetables are tender, about 20 to 30 minutes. Stir in the cooked ditalini, if using, and simmer for an additional 5 to 10 minutes or until heated through. Taste and adjust seasoning accordingly.
  • 4Serve in individual bowls topped with a dollop of pesto. The pesto is best stirred into soup before eating.