Adapted from eatliverun


1 tbsp extra virgin olive oil

1 leek thinly sliced

6 cups of chicken stock

2 parsnips, peeled and thinly chopped

1 cup stelline pasta (or other tiny pasta)

1 can small white beans, drained and rinsed

1 large bunch of rainbow swiss chard, roughly chopped

1/4 lb sugar snap peas cut in half

1 cup frozen green peas

1/4 cup fresh mint, finely chopped

1/2 tsp salt

1/4 tsp pepper

Parmesan for serving

Fresh lemon juice for serving


Heat the olive oil over medium heat in a pot or dutch oven. Add the leek and cook until tender (about 5 minutes).

Add the stock and parsnips and bring to a simmer. Cook for about 5 minutes. Add the pasta and cook for another 5 minutes and then add the sugar snap peas, chard, beans, salt and pepper and simmer for a few more minutes. Add the peas and mint and cook just until the pasta is al dente.

Serve the soup with a squeeze of lemon juice and grated Parmesan.


3 responses to “Minestrone

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