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Healthy Minestrone Soup
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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.

Course Main Course, Soup
Cuisine Italian
Keyword bone broth soup, gut healing soup, minestrone soup
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 1361 kcal
Author Kettle & Fire

Ingredients

For the soup

  • 2 tablespoons olive oil
  • 1 leek chopped
  • 2 stalks celery chopped
  • 1 clove garlic minced
  • 2 cups Kettle & Fire Chicken Bone Broth
  • 2 cups water
  • 1/4 cup stellini or pastina pasta
  • 15 ounces canned cannellini beans rinsed
  • 1 bunch kale
  • 8 spears asparagus chopped or shaved
  • 1/2 tsp sea salt or more to taste

For the pesto

  • 1/2 cup walnuts
  • 1 clove garlic 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

Instructions

  1. 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.
  2. Add the bone broth and water, turn the heat to high, and bring to a boil. Add pasta and boil 3-4 minutes.

  3. 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.

  4. 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.
  5. Serve the soup with as much or as little of the pesto as you like.