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!
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.
Keyword Pesto Minestrone Soup Recipe, Seasonal Vegan Spring Recipes, Spring Green Minestrone, Spring Minestrone with Pesto, Vegan Minestrone with Spring Vegetables, Vegan Pesto Minestrone, Vegan Spring Soup Recipes