Spring green minestrone is a twist on the classic, with seasonal vegetables like asparagus, peas, and plenty of pesto. With creamy white beans, it's a meal in a bowl, but light enough that it makes sense to be eating a soup even in warm weather.
Course Main Course, Mains, Soup, Soups and Stews, Spring
In a large pot, heat the oil over medium heat. Add the onion and sauté for a couple of minutes, until softened and slightly browned. Add the garlic and zucchini and cook for another minute, then stir in the spices.
Reduce the heat to low-medium and simmer for 4-5 minutes, or until the asparagus is bright green and just tender.
Remove from the heat and stir in the spinach and lemon juice. Serve hot, topped with pesto.
70 grams fresh spinach or other greens, Juice of a lemon
Vegan Pesto
Place all of the ingredients in a narrow bowl or container and use an immersion blender to mix until smooth. Alternatively, use a small food processor or blender. See dairy free pesto for more uses and substitutions.
40 grams basil, packed, 2 tablespoons olive oil, 1 clove garlic, Juice of a lemon, 1/2 teaspoon salt, 1/2 teaspoon pepper