Spring Minestrone Soup with Crab

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 2 tablespoons olive oil
  • 3 garlic cloves peeled and minced
  • 1/2 cup yellow onion peeled and minced
  • 1/2 cup fresh leeks chopped and cleaned
  • 1/4 cup celery chopped and cleaned
  • 6 cups chicken or vegetable broth
  • 1 cup snap peas chopped
  • 1 cup asparagus chopped
  • 1/2 cup shelled spring peas
  • 1 1/2 cup kale chopped
  • 1 can white beans drained and rinsed
  • 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat drained
  • salt and pepper to taste


  • cooked ditalini or orzo noodles
  • chopped basil
  • chopped toasted pine nuts
  • crushed red pepper flakes optional
  • grated parmesan cheese


  1. In a large pot heat olive oil over medium high heat. Saute garlic, onions and celery for 3 minutes or until fragrant and tender. Pour in broth.
  2. Bring broth to a simmer and stir in snap peas, asparagus, spring peas and kale. Reduce heat to medium and cover with a lid. Simmer for 15 minutes or until vegetables are tender.
  3. Gently stir in beans and crab meat, return cover and simmer for another 2 minutes or until crab meat and beans are hot. Season to taste with salt and pepper.
  4. Portion soup into bowls and stir in cooked noodles. Top with basil, pine nuts, pepper flakes and parmesan cheese before serving.