Spring Green Minestrone Soup with Basil Pesto gluten free with paleo vegetarian and vegan options recipes

Ingredients

• 2 tablespoons Thrive Algae Oil, olive oil or ghee
• 1 leek, white and pale-green parts only, chopped
• 1 large (or several small) bulb spring onion, diced, about 1/2 cup
• 1 large or 2 small cloves garlic, minced
• 6 cups chicken or vegetable stock or low-sodium broth
• 1/2 cup tiny gluten-free pasta (optional)
• 1 pound asparagus spears, woody ends discarded and cut into 1-inch pieces on an angle
• 1 pound green beans, ends trimmed and cut into 1-inch pieces on an angle
• 1/2 cup pesto (recipe follows)
• 1 heaping cup fresh or frozen and thawed peas
• 2 heaping cups baby spinach
• fresh chives
• fresh mint
• lemon zest
• pesto
• 2 packed cups basil
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup Thrive Algae Oil or olive oil
• 1/2 cup parmesan cheese, grated (optional, see notes)
• kosher salt
• freshly ground pepper

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