Spring Minestrone with Rice and Peas

With all the fresh flavors of spring, this hearty Italian soup is soothing and comforting.

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Spring Minestrone with Rice and Peas

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 12 mins
Ready in
TOTAL TIME 40 mins


  • 1 bag Success® White Rice
  • 1/3 cup jarred basil pesto, divided
  • 2 leeks, thinly sliced (white and light-green parts only)
  • 1/4 tsp pepper
  • 4 cups chicken broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 2 cups fresh peas, shelled
  • 4 cups baby spinach


  • This classic Italian soup is the perfect combination of vegetables, herbs and grains that can be enjoyed for lunch or dinner.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Heat basil pesto in large saucepan set over medium heat. Cook leeks for 4-5 mins or until they start to soften. Stir in broth and beans; bring to a boil. Reduce heat to medium low. Cook for 10 mins.

    Step 3

  • Stir in rice and peas; cook for 8-10 mins or until vegetables are tender. Stir in spinach. Cook for 1 min. or until spinach is wilted.

    Step 4

  • Divide soup among bowls and enjoy.

    Recipe Tips

    Cannellini beans work nicely in this recipe, but you could also use white navy beans or Romano beans. 

    Substitute frozen peas for fresh if preferred.

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