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Try SavoraSpring Awakening Minestrone with Dandelion Pesto
A vibrant and restorative minestrone soup, perfect for welcoming spring. Packed with fresh vegetables and topped with a bright, slightly bitter dandelion pesto, this soup is a delicious and healthy way to enjoy seasonal flavors.
Ingredients
- Leeks2 medium
- Fennel bulb1 medium
- Sugar snap peas1 cup
- Dandelion greens2 cups
- Fresh basil leaves1/2 cup
- Parmesan cheese1/4 cup
- Pine nuts1/4 cup
- Garlic cloves2
- Olive oil1/4 cup
- Vegetable broth6 cups
- Small pasta (ditalini or orzo)1/2 cup
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Prepare the vegetables: Wash and thinly slice the leeks and fennel. Trim the sugar snap peas.
Make the pesto: In a food processor, combine dandelion greens, basil, Parmesan cheese (if using), pine nuts, garlic, and a pinch of salt. Slowly drizzle in olive oil while processing until a smooth pesto forms. Set aside.
Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced leeks and fennel and sauté until softened, about 5-7 minutes.
Add broth and pasta: Pour in the vegetable broth and bring to a boil. Add the small pasta and cook according to package directions, usually about 8-10 minutes.
Add sugar snap peas: Stir in the sugar snap peas during the last 3 minutes of cooking time.
Season and serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and top each serving with a generous spoonful of dandelion pesto. Serve immediately.
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