Spring Minestrone Soup

Spring Minestrone Soup

Spring Minestrone Soup
Minestrone soup is one of those classic, year round soups as you incorporate whatever seasonal vegetables are on hand. I love this spring version which includes fresh herbs, green beans, leeks, spinach and, of course, freshly grated parmesan. It's quick and easy to make; perfect for a mid week dinner.
    Servings
    4people
    Cook Time
    25-30minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    25-30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/2tablespoon olive oil
    • 1 leek, trimmed and thinly sliced
    • 2 garlic cloves, chopped
    • 2 celery stalks, chopped
    • 2 carrots, diced
    • 1/2teaspoon sea salt
    • 1/2teaspoon ground black pepper
    • 5cup vegetable or chicken broth
    • 1 (15-ounce) can white beans, rinsed and drained
    • 1cup green beans, trimmed and cut on a diagonal
    • 1 tomato, chopped
    • 1cup small pasta *
    • 1/4cup freshly grated parmesan cheese, and extra served tableside
    • 1 small loaf of Italian bread or small baguette, sliced crosswise
    • Juice of 1 lemon
    • 1 (5-6 ounce) bag baby spinach
    • 1/3cup fresh basil, loosely torn
    • 1cup fresh parsley, chopped
    Instructions
    1. Heat the oil in a large sauce pan over medium heat. Add in the leek and the following 5 ingredients (through black pepper) and saute for 2-3 minutes until vegetables have softened slightly. Pour in the vegetable broth and the following 5 ingredients (through parmesan cheese). Bring to a boil, reduce heat and simmer for about 10 minutes until pasta is tender.
    2. While the soup simmers, turn the oven to broil. Place the bread pieces on a baking sheet and broil for a few minutes until crisp (I like to rub the cut pieces with some fresh sliced garlic and a little olive oil). Remove and set aside.
    3. Stir into the saucepan the lemon juice and the following 3 ingredients (through parsley) until the spinach wilts. Remove from heat.
    4. Place a piece of toasted bread in the bottom of each soup bowl. Ladle the minestrone on top. Sprinkle with additional parmesan cheese and olive oil, if desired.
    Recipe Notes

    Ditalini or macaroni noodles are always good choices. I have, however, found a mini dried cheese ravioli pasta at Trader Joe's that is pretty amazing in this soup. If you have a Trader Joe's near you, give it a try!

    The versatility of this recipe allows you to pick and choose what is in season. Some other spring veggies to try might be asparagus, kohlrabi or peas.

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