Description
A hearty, veggie-packed minestrone soup bursting with fresh flavors and vibrant colors, perfect for any time of the year.
Ingredients
Scale
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 2 leeks (white and light green parts only, thinly sliced)
- 2 celery stalks (sliced)
- Pinch of red pepper flakes
- 4 cups chicken stock
- 2 cups water
- 1 cup fresh or frozen peas
- 1 15-ounce can butter beans, drained and rinsed
- 2 cups chopped kale leaves
- 1 clove garlic (peeled and grated)
- Salt and freshly ground black pepper (to taste)
- Optional: Parmesan cheese, pesto, lemon wedges, fresh dill for garnish
Instructions
- Bring a pot of salted water to a boil. Cook the ditalini pasta until al dente per package instructions; drain and set aside.
- Incorporate the sliced leeks and sauté for about 4–6 minutes until softened.
- Add the sliced celery and red pepper flakes into the pot, cooking for an additional 2 minutes until the vegetables are tender-crisp.
- Pour in the chicken stock and water, bringing it to a gentle simmer.
- Stir in the peas, butter beans, and chopped kale. Let it simmer for 4–6 minutes, or until the kale is tender.
- Add the grated garlic and the cooked ditalini pasta. Allow the soup to cook for 1 to 2 minutes to let the flavors combine.
- Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Ladle the soup into bowls and serve warm with optional garnishes.
Notes
For added richness, consider garnishing with Parmesan cheese, a dollop of pesto, a squeeze of lemon, or a sprinkle of fresh dill. You can customize ingredients based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg