Green Minestrone with Spinach Pesto Recipe
This vegan green minestrone soup recipe is made with hearty kohlrabi and briny green olives and brightened with a fresh pesto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Ladle
- Wooden spoon
- Toaster
- Spoon
- Spatula
- Stove
- Oven
- Kitchen towel
- Serving bowl
Ingredients
- 5 cups packed baby spinach (about 5 oz.)
- 2 cups packed basil leaves
- 5 Tbsp. pine nuts, lightly toasted
- 1 cup raw unsalted cashews
- Kosher salt
- 1 cup ditalini pasta, cooked to al dente
- 5 Tbsp. extra-virgin olive oil, divided
- ½ cup thinly sliced shallots
- 1 garlic clove, thinly sliced
- 2 cups finely chopped zucchini
- 1 cup finely chopped kohlrabi
- 1 cup thinly sliced leek
- ¾ cup finely chopped fennel
- Freshly ground black pepper
- 4 cups vegetable stock
- ¼ cup frozen peas
- 6 large green olives, pitted and coarsely chopped
- Toasted country bread slices
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