Spring Minestrone
Spring minestrone soup is a light, vegetable-packed version of the classic Italian soup, featuring fresh seasonal ingredients like green beans, peas and asparagus in a delicious parmesan broth. Vibrant, comforting, and filling, this is the perfect pairing for those late spring showers.
Yield: All recipes serve 2 people
Chef Notes: Substitute leftover chickpeas from this week's chickpea bowl for cannellini beans to reduce prep time!
Cook the vegetables separately to control the doneness, texture and color of the vegetables. I want vibrant, green and snappy vegetables.
Components
Spring Minestrone Soup
Parmesan
Minced/ Chiffonade Basil
optional: Italian Sausage
optional: Crusty Bread
Mise
Prepare the Vegetables: If cooking dry beans, begin by braising them▸ . Slice the leek into thin strips. Mince the garlic cloves. Trim the green beans and asparagus into bite sized pieces. Mince or chiffonade the basil.
Sauté the Sausage▸ , if using.
Build the Soup Base: In a large stockpot, begin by sautéing the leeks▸ until softened. Add the garlic and cook until aromatic. Deglaze the pan with ¼ C white wine. Add the stock and parmesan rind. Bring to a gentle simmer. Season and remove from the heat.
Blanch the Veg▸ In a separate pot, blanch each vegetable individually until al-dente before transferring the vegetables to the soup base. Remember the residual heat will continue to cook the vegetables, so undercook them slightly in this step.
Cook the pasta until al dente▸ in the same pot after the veggies. Transfer to the soup base.
Add the cooked sausage to the soup, if using.
Finish
Heat the soup up to a gentle simmer.
Adjust seasoning with salt and black pepper to taste.
Ladle into bowls.
Garnish with parmesan cheese shavings and basil.