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.
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.