Spring Minestrone - Challenge Dairy

Name: Spring Minestrone - Challenge Dairy
Ingredients: 2 Tablespoons Challenge Butter; 1 leek, white and pale green parts only, tough outer layer removed, sliced into ¼’-thick rounds; 3-4 small spring carrots (about 4 ounces), peeled and chopped; 2 celery stalks, chopped; kosher salt; freshly ground black pepper; 2 garlic cloves, minced; 2 Tablespoons tomato paste; 1 can cannellini beans, drained and rinsed; 6 cups unsalted chicken stock, plus more as needed; ½ pound fresh green beans, ends trimmed and cut into 1-inch pieces; 1 bunch kale, stems discarded and leaves sliced into ½-inch ribbons; ¾ cup small pasta (such as shells or ditalini); ¾ cup peas (fresh or frozen)

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In Italian, the word minestrone means “big soup,” referring to how the dish originated as a mix of whatever vegetables home cooks had on hand. In that spirit, this minestrone uses veggies...

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Ingredients

2 Tablespoons Challenge Butter
1 leek, white and pale green parts only, tough outer layer removed, sliced into ¼’-thick rounds
3-4 small spring carrots (about 4 ounces), peeled and chopped
2 celery stalks, chopped
kosher salt
freshly ground black pepper
2 garlic cloves, minced
2 Tablespoons tomato paste
1 can cannellini beans, drained and rinsed
6 cups unsalted chicken stock, plus more as needed
½ pound fresh green beans, ends trimmed and cut into 1-inch pieces
1 bunch kale, stems discarded and leaves sliced into ½-inch ribbons
¾ cup small pasta (such as shells or ditalini)
¾ cup peas (fresh or frozen)