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Green Minestrone with Radish Greens Pesto is a healthful taste of spring!  A twist on classic Italian minestrone, this version has lots of spring vegetables!


Servings

6-8

Total time

60 minutes

Courses

Dinner, Lunch


Ingredients

  • 3 tablespoons olive oil ((divided))
  • 1 large leek  (or 2 medium), halved and sliced
  • 2 stalks celery (finely chopped)
  • 4 cloves garlic (minced)
  • 8 cups vegetable or chicken broth
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 2 small zucchini (halved and sliced into 1/4-inch slices)
  • 1 cup handful green beans (trimmed and cut into 1-inch pieces )
  • 1 cup shredded Savoy cabbage  (approximately 1/4 head)
  • 2 cans (15-ounce) cannellini, navy or Great Northern beans (drained and rinsed)
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons crushed red pepper flakes
  • 1 cup frozen peas ( thawed under cold running water )
  • ¼ cup fresh parsley
  • salt and freshly ground black pepper
  • radish Greens Pesto


Method

  1. Heat olive oil in a Dutch oven over medium-high heat.  Add the leek and celery, reduce heat to medium and cook 7 to 8 minutes or until vegetables are softened.  Add garlic and cook 15 seconds or until fragrant.
  2. Add vegetable broth, bay leaf and thyme sprigs.  Bring to a boil.
  3. Add zucchini, green beans, cabbage, beans, basil, oregano and crushed red pepper flakes.  Reduce heat to low, cover slighlty and cook 20 minutes or until vegetables are tender.
  4. Add peas and parsley and heat through.  Add salt and pepper to taste.
  5. Top with a dollop of Radish Greens Pesto.

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