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minestrone verde

Snap Pea Minestrone Verde

© Chef Laura Bonicelli
Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce.
5 from 1 vote

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Main Dish - Vegetarian, MM-Blue, Soups and Stews
Cuisine Italian
Servings 4
Calories 348 kcal


  • 1 clove garlic minced
  • 2 tablespoons pine nuts
  • 1 cup chopped basil
  • 1/4 cup grated Asiago or Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • Maldon sea salt


  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced leek
  • 2 small zucchini halved lengthwise and sliced into half-moons
  • 4 cups chicken stock
  • 3 cups coarsely chopped baby spinach stemmed, if necessary
  • 1 cup cooked orzo
  • 1 cup shelled snap peas or frozen peas thawed
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Kosher salt
  • freshly ground black pepper to taste


  • Using a mortar and pestle, mash the garlic. Add in the pine nuts and mash. Work the chopped basil in by adding 1/4 cup at a time until mashed. Stir in the cheese and olive oil. Season with salt, to taste.
  • Heat the olive oil in a 4-quart saucepan over medium heat. Add the leeks and cook, stirring, until soft, about 6 minutes. Add in the zucchini and cook, stirring, for an additional 3 minutes.
  • Add the chicken stock to the pan. Increase the heat to medium-high. Once boiling, reduce the heat to a simmer.
  • Add the spinach to the soup. Cook until the spinach wilts, about 1 minute.
  • Add the cooked orzo, peas, lemon juice, salt and pepper to the soup. Taste and adjust the seasonings.
  • Serve in four bowls topped with a dollop of pesto.

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Chef Laura Bonicelli


Calories: 348kcalCarbohydrates: 30gProtein: 15gFat: 19gSaturated Fat: 4gCholesterol: 11mgSodium: 1045mgPotassium: 543mgFiber: 3gSugar: 6gVitamin A: 2761IUVitamin C: 23mgCalcium: 129mgIron: 3mg
Keyword peas, zucchini
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