Spring Green Minestrone
Recipe for the week of April 7-11, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
6servings 20minutes
Cook Time
20minutes
Servings Prep Time
6servings 20minutes
Cook Time
20minutes
Ingredients
  • 2tablespoons olive oil
  • 4 garlic clovesminced
  • 1teaspoon italian seasoning
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
  • 6cups vegetable stock
  • 1 zucchinidiced
  • 1bunch asparaguscut 1-inch pieces
  • 1bag frozen green peas
  • 1bunch kalechopped
  • 1bunch fresh spinachchiffonade
  • 1can white beansdrained and rinsed
  • 8ounces elbow pasta
  • 1teaspoon Saltto taste
  • 1/2teaspoon black pepperto taste
  • 1/8cup grated parmesan cheesefor topping
Instructions
  1. Have all the vegetables cleaned, chopped and ready to go.
For Pasta
  1. Bring a pot of salted water to boil and cook the pasta. Drain and keep in a strainer until needed.
For Soup
  1. Heat olive oil in a pot over medium high heat. Add the garlic, onions, Italian seasoning, oregano, thyme, salt, and black pepper. Sauté for 5 minutes. Pour in the vegetable stock and bring to a boil. Reduce the heat to medium.
  2. Add the zucchini, asparagus, diced tomatoes, and the drained white beans. Cook for 5-7 minutes. Lastly, add peas, spinach, and kale. Cook for 3 minutes to soften the vegetables.
  3. Turn off the heat. Taste and re-season with salt and pepper as needed.
To serve
  1. Divide the pasta evenly between 6 bowls. Pour the soup over the pasta. Finish each bowl and sprinkle a generous amount of parmesan cheese over the soup and serve.