Seasonal Minestrone Soup

This makes 4 servings

Ingredients

• 1 tablespoon of olive oil

• 1 leek - white & green parts finely chopped

• 2 celery stalks - roughly chopped

• 2 garlic cloves, minced

• 1 teaspoon Kosher salt

• 1/2 teaspoon black pepper

• 1 cup shelled peas, fresh or frozen

• 1 zucchini, cut into quarters lengthwise

• 1 cup trimmed green beans, cut 1/2 inch long

• 1 - 15oz can of cannellini beans, drained and rinsed

• 4 cups homemade bone broth

• 1 cup chopped kale leaves

• 1/4 cup pesto

• Juice of 1 lemon

• 3 oz small to medium pasta (I like orecchiette)

• Shaved parmesan, until your heart is content, for garnish

• Chopped parsley, for garnish

The How To

• In a large saucepan, heat the olive oil over medium heat. Saute the leeks and celery until they soften, about 4 minutes.

• Add the zucchini, peas, green beans, cannellini beans and broth. Bring the soup to a roiling boil - reduce heat and simmer until the soup thickens slightly.

• Stir in the kale, pesto, and lemon juice, giving the leaves a few minutes to get soft.

• In a small pot, cook the pasta in salted boiling water until al dente.

• Divide the soup into bowls, garnish with parmesan and ENJOY!