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By: Chef Laura Bonicelli

Spring Green Minestrone is a beautiful monochromatic soup that features asparagus tips and white beans in a fennel-based broth.

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Spring Green Minestrone

about Spring Green Minestrone

Minestrone is a soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and often tomatoes. This version, however, skips the tomatoes, celery, and tomatoes. It relies on fennel and green onions to create its flavor base.

The soup goes together very quickly and makes a delightful light supper or lunch. Serve it with crusty bread or try my Spring Pea Bruschetta recipe.

Eat well and have fun!

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Need some more ideas? Try these:

Roasted Poblano Salad with Black Beans

Mexican Sweet Corn

Basque Gazpacho

Step by Step Instructions

Spring Green Minestrone

Spring Green Minestrone with Dill and Fennel Frond Pesto

© Chef Laura Bonicelli
Spring Green Minestrone is a beautiful monochromatic soup that features asparagus tips and white beans in a fennel-based broth.
5 from 1 vote
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course MM-Blue, Soups and Stews
Cuisine Italian
Servings 8
Calories 353 kcal


  • 2 tablespoons extra-virgin olive oil
  • 4 thinly sliced spring green onions white and light green parts only
  • 1 small fennel bulb cored, diced, fronds reserved
  • 1/2 teaspoon Kosher salt


  • 8 cups chicken stock


  • 1 cup fresh dill leaves
  • reserved fennel fronds
  • 1/4 cup raw cashews toast for 60 to 7 minutes at 350º F
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon Kosher salt
  • 1/4 cup extra-virgin olive oil


  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 2 cups cooked dried white beans
  • 1 cup cooked French dried green beans
  • 1 cup spring peas


  • Heat olive oil in a Dutch oven or stockpot. Add the onions, diced fennel bulb, and salt. Cook, often stirring, for 8 minutes, until tender.
  • Add the stock. Bring up to a boil; lower heat to a simmer. While the soup is simmering, make the pesto.
  • Puree the dill, fennel fronds, cashews, Parmesan, garlic, lemon juice, and salt in a food processor or blender until smooth. With the motor running, slowly pour in the oil. Taste and adjust salt if necessary.
  • Add the asparagus and both beans into the stock. Cook for 2 minutes. Stir in the peas; cook for 1 more minute. Serve with pesto.


Calories: 353kcalCarbohydrates: 34gProtein: 18gFat: 17gSaturated Fat: 4gCholesterol: 13mgSodium: 677mgPotassium: 892mgFiber: 9gSugar: 7gVitamin A: 728IUVitamin C: 16mgCalcium: 140mgIron: 4mg
Keyword asparagus, Beans
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