Soups

Healthy Minestrone Soup with Arugula Pesto

Sharon Chen
April 18, 2018
31

Leek, asparagus, and kale cooked in a nourishing bone broth and topped with a peppery arugula pesto all come together in this great recipe to make a springy green healthy minestrone soup. This recipe ups the flavor and nutrient content of this already healthy soup with super greens, collagen-rich Kettle & Fire Chicken Bone Broth, and a hearty arugula-and-walnut pesto that brings out all the flavor.

2
For the soup:
2 tablespoons olive oil
1 leek ( chopped )
2 stalks celery ( chopped )
1 clove garlic ( minced )
2 cups Kettle and Fire Chicken Bone Broth
½ cup stellini pasta
1 can cannellini beans
1 small bunch kale
1 small bunch asparagus ( chopped or shaved )
Kosher Salt
For the pesto:
1/2 cup walnuts
1 clove garlic ( minced )
2 cups arugula leaves
¼ cup parsley leaves
1/2 cup Parmesan cheese ( freshly grated )
1 lemon ( zested and juiced )
1 cup extra-virgin olive oil
Kosher salt
  1. In large pot over medium heat, warm the oil. Add the leek, celery, and garlic and cook until soft, but not brown, 5 to 7 minutes.
  2. Add the bone broth, turn the heat to high, and bring to a...

See the full directions on my site
Nutritions

Calories
3520

Sodium
2402mg
100% DV

Fat
209g
321% DV

Protein
95g
190% DV

Carbs
283g
96% DV

Fiber
74g
299% DV