Healthy Minestrone Soup with Arugula Pesto
"In Italian, minestrone means “big soup”—in particular, one that’s made with lots of vegetables, pasta, and beans. It’s typically eaten during hot months, as hot soup is believed to have a cooling effect. As a result, most traditional minestrone recipes rely on vegetable broth, diced tomatoes, white beans, and fresh basil. This recipe ups the flavor and nutrient content of this already healthy soup with supergreens, collagen-rich Kettle & Fire Chicken Bone Broth, and a hearty arugula-and-walnut pesto that brings out all the flavor."
Serves2 People
Preparation Time10 min
Cooking Time25 min
Ingredients
- 2 tablespoon olive oil
- 1 leek chopped
- 2 celery stalks chopped
- 1 clove garlic minced
- 2 cup Kettle & Fire Chicken Bone Broth
- 1 cup stellini pasta
- 1 (15-ounce) cannellini beans
- 1 small bunch kale
- 1 small bunch asparagus chopped or shaved
- Kosher Salt
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In large pot over medium heat, warm the oil. Add the leek, celery, and garlic and cook until soft, but not brown, 5 to 7 minutes.
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Add the bone broth, turn the heat to high, and bring to a boil. Add pasta and cook until al dente, 8 to 10 minutes.
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Reduce the heat. Add beans, kale, and asparagus and cook until the kale is wilted and asparagus is tender, 4 to 6 minutes. Season with salt to taste. Meanwhile, make the pesto.
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In a food processor, combine all the ingredients, minus the olive oil and salt, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and add salt as needed.
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Serve the soup with as much or as little of the pesto as you like.