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Spring Minestrone

Spring Minestrone

This light soup is full of tender green vegetables, including delicious fresh fava beans if you can find them or frozen edamame.

Sunset APRIL 2010

  • Yield: Serves 4
  • Prep time: 30 Minutes


  • 1 cup macaroni
  • 1 tablespoon olive oil
  • 1 cup sliced leeks, white and light green parts only
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup frozen peas
  • 1 cup frozen edamame or double-shelled fava beans*
  • 1 can (15 oz.) white beans, drained and rinsed
  • 1 qt. reduced-sodium chicken broth
  • 2 teaspoons kosher salt
  • 1/4 cup purchased or homemade pesto
  • Shredded parmesan cheese


1. Cook pasta according to package directions, then drain and set aside.

2. Meanwhile, heat oil in a large pot over medium heat. Cook leeks, carrots, and celery until softened slightly, stirring as needed, about 5 minutes. Add peas, edamame, beans, broth, and salt; simmer 10 minutes, then add macaroni. Serve individual bowls topped with 1 tbsp. pesto, plus parmesan on the side.

*Available at some farmers' markets.

Note: Nutritional analysis is per 2-cup serving.

Nutritional Information

Amount per serving
  • Calories: 429
  • Calories from fat: 24%
  • Protein: 24g
  • Fat: 12g
  • Saturated fat: 2.6g
  • Carbohydrate: 58g
  • Fiber: 11g
  • Sodium: 1536mg
  • Cholesterol: 5mg

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Spring Minestrone Recipe