Cod and Spring Vegetable Minestrone with Ginger Pesto

Last Updated on September 17, 2023

There’s nothing quite like a big bowl of broth with vibrant green vegetables that can scream springtime and this soup is no exception. Along with peas and an uplifting ginger pesto this version of minestrone had ButcherBox cod that cooks directly in the broth. Though, this soup will work with salmon or even shrimp too.

In this ginger-based pesto, cheese is swapped out for butter to add a level richness that can melt into the broth a little easier, however finely grated parmesan cheese is welcome here. Seasoning the cod with salt before adding to the broth, ensures it’s properly seasoned.

Cod and Spring Vegetable Minestrone with Ginger Pesto

5 from 1 vote
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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6


  • 5 tbsp olive oil
  • 3 large carrots peeled and sliced into ¼-inch discs
  • 3 celery stalks cut into ¼-inch slices
  • 6 cloves garlic thinly sliced
  • salt and pepper
  • 8 oz pasta
  • 8 oz clam juice
  • 2 qt chicken or vegetable broth
  • 2 cups fresh or frozen English peas or chopped snap peas
  • 5 scallions sliced thinly, green and white ends separated
  • 1 tbsp finely grated ginger
  • ¼ cup toasted almonds, chopped
  • 1 lemon zested and juiced
  • 3 oz chopped spinach
  • 3 tbsp unsalted butter melted
  • 3 ButcherBox Cod Filets defrosted, cut into ½ -inch chunks and seasoned with salt


  • Heat 2 tablespoons of the olive oil in a dutch oven or large pot over medium heat. Add the carrots, celery, 4 of the sliced garlic cloves and season with 1 teaspoon salt and as much pepper as you like. Stir regularly to combine and cook the carrots and celery until softened, about 7 minutes.
  • Add the pasta to the pot, followed by the clam juice and chicken broth. Bring to a simmer, stirring often and cook the pasta until al dente then stir in the peas and white parts of the scallion and turn off the heat. Season with salt, as needed and set aside until ready to serve.
  • While the pasta is cooking, add ginger, almonds, lemon zest and juice, spinach, butter, add the remaining 3 tablespoons of olive oil and remaining 2 sliced garlic cloves to a food processor. Pulse until the mixture is fully blended and the spinach becomes one with everything. Season with salt and pepper and transfer to a serving bowl.
  • When ready to serve, heat the soup back up to a simmer and add the cod pieces and keep simmering until cooked through and starting to flake apart, about 5 to 7 minutes. Season the soup with salt, if needed then ladle into bowls and stir in a generous amount of pesto and the green parts of the scallion into each bowl.
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