Zesty Spring Minestrone
About
Springtime calls for fresh, vibrant greens and tender shoots. This recipe combines high-fiber peas and beans with orzo pasta for a delicious, nutrient-packed dish. Whether you choose to slow-cook dried beans with bone broth over the weekend or take a shortcut with canned beans for a quick 25-minute weeknight meal, it’s versatile and easy. Don’t skip the lemon zest—it adds a refreshing brightness to the dish. For an extra touch, serve with parmesan cheese crisps for a delightful crunch.
Ingredients
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup green peas
- 1 cup chopped asparagus
- 1 Tbsp minced garlic
- 14 oz fire-roasted diced tomatoes
- 1/2 cup orzo
- 6 cups broth, stock or bouillon
- 1 cup cooked white beans
- 2 tsp lemon zest
- 2 Tbsp fresh Italian herbs (thyme, basil and oregano)
- 2 cups baby greens (spinach, kale, radicchio)
- salt and pepper to taste
Directions
- In soup pot, sauté onion, celery and carrots in olive oil for 2–3 minutes.
- Add peas, asparagus and garlic. Continue cooking until garlic is fragrant.
- Add tomatoes, orzo and broth, stock or bouillon to pot. Bring to a boil then turn to medium-low and simmer covered for 8 minutes.
- Add beans, lemon zest, herbs and baby greens. Simmer uncovered until orzo has fully cooked.
- Salt and pepper to taste. Serve with parmesan cheese crisps or garlic toast.
