Spring Vegetable Minestrone
Since we are in the middle of April you would think spring would have sprung, but not in Ohio. We continue to have snow and cold temperatures and I am not happy about it.
I am so ready for warmer weather, bright spring flowers and light spring meals. My mind has already gone there and I am making this Spring Vegetable Minestrone that it somehow helps you all feel like spring has sprung where you live too.
This soup is vegan, healthy, light and packed with vegetables. It is uses a vegetable broth as the base with diced tomatoes added in for flavor along with pesto. The pesto adds a delicious herby flavor to the soup. You can use your favorite store-bought pesto or if you like to make yours homemade that works great too.
SPRING VEGETABLE MINESTRONE
INGREDIENTS
- 2 Tablespoons olive oil
- 1/2 of a sweet onion, diced
- 3 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 32 ounces of vegetable broth
- 1 – 16 ounce can of diced tomatoes
- 6 ounces of fresh green beans, chopped in half
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 cup frozen peas
- 2 cups greens of your choice {I like kale or spinach}
- 1 large zucchini, spiralized into zoodles
- 2 Tablespoons pesto {homemade or store-bough}
Garnish:
- Fresh parsley, chopped
- Fresh basil, chopped
- Feta cheese
- Parmesan cheese
INSTRUCTIONS
Full Recipes>>Spring Vegetable Minestrone