Spring Minestrone with Pesto (Vegan, GF)
Spring minestrone with pesto is a vibrant vegan and gluten free soup recipe for spring! This spring green minestrone soup is packed with veggies, pasta, and a bright pesto broth. Enjoy with a thick slice of homemade sourdough bread, stir in an extra scoop of pesto, and enjoy!
Servings: 8 servings
Calories: 248kcal
Cost: $3
Ingredients
- 8 ounces pasta gluten free
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 6 cloves garlic divided
- 3 carrots sliced
- 2 stalks celery chopped
- 4 potatoes cubed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Sea Salt
- 8 cups Vegetable Stock
- 1 cup peas
- 1 cup chopped kale
- 1/2 cup walnuts
- 1 cup fresh basil
Instructions
- Cook pasta according to package instructions. Drain and set pasta aside.
- In a large soup pot, heat the olive oil over low heat. Add the onion, 4 cloves of garlic (save 2 for later), celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
- Add the carrots, potatoes, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and potatoes are cooked through.
- Add the peas and kale to the soup. Cook for an additional 10 minutes.
- To a blender, add the walnuts, basil, remaining 2 cloves of garlic. Pour in 2 cups of the soup broth. Blend the walnuts, basil, garlic, and broth together until they become creamy. Add the pesto broth back to the soup pot.
- Taste and adjust seasoning as needed. To serve, add a scoop of the cooked pasta in a bowl and pour the hot soup over the noodles. Do not add the pasta directly to the large soup pot, wait for the soup to cool before adding.
- Grab a thick slice of sourdough bread and enjoy!
Notes
Cooking Gluten Free Pasta For Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
Nutrition
Calories: 248kcal | Carbohydrates: 37g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1125mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5467IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 2mg