Description

This Spring Minestrone Verde is a vibrant and healthy soup packed with fresh green vegetables, tender ditalini pasta, and creamy butter beans. Lightly sautéed leeks and celery add depth of flavor, while kale and peas provide wholesome nutrition. Finished with fresh garlic and optional garnishes like parmesan, pesto, or lemon, this minestrone is perfect for a comforting yet bright springtime meal.

Ingredients

Soup Base

1 cup ditalini pasta
2 tablespoons olive oil
2 leeks (white and light green parts only, thinly sliced)
2 celery stalks (sliced)
Pinch red pepper flakes
4 cups chicken stock
2 cups water

Vegetables & Legumes

1 cup fresh or frozen peas
1 (15-ounce) can butter beans, drained and rinsed
2 cups chopped kale leaves

Seasoning

1 clove garlic (peeled and grated)
Salt and freshly ground black pepper (to taste)

Optional Garnishes

Parmesan cheese
Pesto
Lemon wedges
Fresh dill for garnish

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Instructions

Cook the pasta: Bring a pot of salted water to a boil. Add the ditalini pasta and cook it al dente according to the package instructions, usually about 8-10 minutes. Drain and set aside.
Sauté the vegetables: Heat olive oil in a large pot over medium-low heat. Add the sliced leeks and cook for 4–6 minutes until softened but not browned. Then add the sliced celery and a pinch of red pepper flakes, cooking for another 2 minutes until the vegetables are tender yet crisp.
Add liquids and simmer: Pour in the chicken stock and water mixture into the pot. Bring everything to a gentle simmer over medium heat.
Add greens and legumes: Stir in the peas, butter beans, and chopped kale leaves. Continue simmering for 4–6 minutes until the kale becomes tender but still vibrant green.
Combine garlic and pasta: Stir in the grated garlic and the cooked ditalini pasta. Let the soup cook for an additional 1–2 minutes to allow flavors to meld together. Taste and season with salt and freshly ground black pepper as needed.
Serve and garnish: Ladle the soup into bowls and serve warm. Optionally, garnish with freshly grated Parmesan cheese, a spoonful of pesto, a squeeze of lemon juice, or a sprinkle of fresh dill for added brightness and flavor complexity.

Notes

For a vegetarian version, substitute chicken stock with vegetable broth.
If you prefer a gluten-free option, use gluten-free pasta instead of ditalini.
Adjust the red pepper flakes according to your spice preference.
Fresh peas can be replaced with frozen peas year-round.
Butter beans add creaminess and protein to the soup; cannellini beans can be used as a substitute.
This soup freezes well; cool completely before freezing in portions.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian