| OWL Venice

Spring Minestrone

Total Time: 30 minutes  Servings: 4 servings

With snow peas, celery, spinach, lemon, cannellini beans, topped with crushed pistachios and fresh basil


Spring Minestrone Ingredients



  • 2 cups snow peas
  • 3 cups chopped celery
  • 2 (16 oz) cans cannellini beans
  • 4 cups spinach leaves
  • 3 cups OWL Venice broth
  • 2 tbsp ghee
  • ¼ cup parsley
  • ½ lemon *juiced*
  • ¼ cup julienned basil
  • ⅓ cup chopped pistachios
  • Sea salt + pepper


  1. To a large pot add in the ghee and let it melt. Add in your chopped celery and saute for 3-4 minutes. Pour in the broth and bring to a simmer.
  2. Add in the snow peas and cannellini beans. Season with salt and pepper and continue to simmer for another 5-6 minutes.
  3. Add in the fresh spinach leaves, chopped parsley, basil and squeeze of lemon juice. Let simmer for another 5 minutes.
  4. Serve the soup with chopped pistachio, lemon and julienned basil.


OWL Spring Minestrone

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.