Healthy Minestrone Soup
Leek, asparagus, and kale cooked in a nourishing bone broth and topped with a peppery arugula pesto all come together in this great recipe to make a springy green minestrone soup.
In Italian, minestrone means “big soup”—in particular, one that’s made with lots of vegetables, pasta, and beans. It’s typically eaten during hot months, as hot soup is believed to have a cooling effect. As a result, most traditional minestrone recipes rely on vegetable broth, diced tomatoes, white beans, and fresh basil. This recipe ups the flavor and nutrient content of this already healthy soup with supergreens, collagen-rich Kettle & Fire Chicken Bone Broth, and a hearty arugula-and-walnut pesto that brings out all the flavor.
This one-pot dish could easily be made in an instant pot or slow cooker, but it’s best not to overcooked to retain the nutrition of the vegetables and chicken bone broth. If you’re gluten-free or simply living la vida low carb, the pasta can easily be eliminated, as the soup gets body from the cannellini beans.
This recipe makes about one cup of pesto, which is more than you’ll need for three servings of this great soup. Leftover pesto is perfect for topping baked chicken, pasta, or anything else.
Since the arugula in the pesto is pretty peppery on its own, the recipe doesn’t call for black pepper. However, if you need a bit of a kick, you could add a pinch of red pepper flakes to the soup at the start of cooking.
Healthy Minestrone Soup with Arugula Pesto
Leek, asparagus, and kale cooked in a nourishing bone broth and topped with a peppery arugula pesto all come together in this great recipe to make a springy green healthy minestrone soup. This recipe ups the flavor and nutrient content of this already healthy soup with super greens, collagen-rich Kettle & Fire Chicken Bone Broth, and a hearty arugula-and-walnut pesto that brings out all the flavor.
For the soup
- 2 tablespoons olive oil
- 1 leek chopped
- 2 celery stalks chopped
- 1 clove garlic minced
- 2 cups Kettle & Fire Chicken Bone Broth
- 2 cups water
- 1/4 cup stellini or pastina pasta
- 1 15- ounce can cannellini beans rinsed
- 1 small bunch kale
- 1 small bunch asparagus chopped or shaved
- 1/2 tsp sea salt or more to taste
For the pesto
- 1/2 cup walnuts
- 1 garlic clove minced
- 2 cups arugula leaves packed
- ¼ cup parsley leaves packed
- 1/2 cup freshly grated Parmesan cheese
- 1 lemon zested and juiced
- 1/2 cup extra-virgin olive oil
- sea salt
In large pot over medium heat, warm the oil. Add the leek, celery, and garlic and cook until soft, but not brown, 5 to 7 minutes.
Add the bone broth and water, turn the heat to high, and bring to a boil. Add pasta and boil 3-4 minutes.
Reduce the heat. Add beans, kale, and asparagus and cook until the kale is wilted and asparagus is tender - 3 to 5 minutes. Season with salt and pepper to taste. Meanwhile, make the pesto.
In a food processor, combine all the ingredients, minus the olive oil and salt, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and add salt as needed.
Serve the soup with as much or as little of the pesto as you like.