This soup takes literally minutes to come together and is a delicious way to pack in loads of green goodness into your day.
Bone broth takes it to the next level. Bone broth is nourishing for the gut and provides many of the building blocks required for repair and maintenance.
I find that gently cooked vegetables can be so much easier on the gut. So if you are someone who struggles to digest a lot of cold salads, I highly recommend trying a soup like this, even in summer, to ensure you are getting adequate vegetables throughout the warmer weather.
Spring Greens Minestrone Soup
(serves 4)
Ingredients
2 tbsp extra virgin olive oil
3 cloves garlic, crushed
1 onion, finely chopped
1 leek, white part only, finely chopped
1.5 litres chicken stock (I used Best Bones Broth)
1 small fennel bulb (180 g), thinly sliced
2 stalks of celery, sliced
2 cups frozen peas
1 cup green beans chopped in 2 cm lengths
4 cups kale or spinach leaves
sea salt and black pepper
3/4 cup good quality store bought pesto
finely grated parmesan to serve
Method
Heat the oil in a large saucepan over a medium heat.
Add the onion garlic and leek and cook, stirring occasionally for 5-7 minutes.
Add the fennel, celery, peas and beans and cook for a further 5 minutes or until the vegetables are tender.
Add the stock and bring to the boil.
Add the kale and salt and pepper and stir to combine.
Divide between serving bowls and top with a dollop of pesto ad a generous grate of parmesan.