A fresh and vibrant spin on a traditional Italian favorite, this spring minestrone soup incorporates the season's best vegetables. Rich in nutrients and flavors, it is a hearty, comforting, and healthy dish perfect for those early spring days when the weather is still a bit chilly.
For this recipe, green garlic and artichoke hearts are two ingredients that might not be readily available in your pantry. Green garlic is young garlic with a milder flavor than matured ones. It is typically available at farmers markets during spring. Artichoke hearts, on the other hand, can be found in cans or jars in most supermarkets. Fresh ones can also be used, but they require more time to prepare as you need to trim down the artichokes to the hearts.
Essential Ingredients for the Spring Minestrone Soup
Extra-virgin olive oil: Used for sautéing the vegetables, it adds a rich and robust flavor to the soup.
Green onions: These add a nice crunch and mild onion flavor.
Green garlic: Young garlic that gives a fresh, mild garlic flavor.
Baby potatoes: These small potatoes add a hearty texture and are more flavorful.
Tomatoes: They add a nice color and tang to the soup.
Vegetable stock: The base of the soup, it adds depth and complexity to the flavors.
Salt: Enhances the flavors of the soup.
Artichoke hearts: They add a unique, nutty flavor and meaty texture.
Chickpeas: Great source of protein, they also provide a nice bite.
Fresh peas: They add a touch of sweetness and freshness.
Asparagus: A classic spring vegetable, it adds a nice crunch and vibrant color.
Greens: You can use any leafy greens you like to add more fiber and nutrients.
Pesto: It adds a punch of flavor and richness.
Parmesan: It lends a salty, umami flavor.
Black pepper: Gives a mild heat to the soup.
One reader, Don Fennell says:
This spring minestrone soup recipe is a game-changer! The blend of fresh veggies and flavorful pesto creates a delightful medley of tastes. The artichoke hearts and asparagus add a unique twist. It's a perfect dish for a light, yet satisfying meal. I highly recommend trying it out!
Key Techniques for Making Spring Minestrone Soup
How to prepare the vegetables: The vegetables need to be washed, peeled, and chopped according to the recipe's instructions. For example, the potatoes should be scrubbed and cut into 1-inch chunks, the artichoke hearts should be trimmed and chopped, and the asparagus should be trimmed and cut into bite-sized pieces.
How to sauté the onions and garlic: In a large pot set over medium-high heat, warm the olive oil for 1 minute. Then, add the white parts of the green onions as well as the garlic, and sauté for 1 minute until they become fragrant and slightly softened.
How to simmer the soup: After adding the diced tomatoes with their liquid and the vegetable stock, bring the mixture to a simmer. Once it reaches a simmer, cover the pot and cook over medium-low heat for the specified time in the recipe.
How to adjust seasoning: After adding the pesto and before serving, taste the soup and adjust the seasoning as needed. This may include adding more salt to taste or adjusting the amount of black pepper.
How to serve the soup: Ladle the spring minestrone soup into bowls and top each serving with grated parmesan cheese before serving.
How To Make Spring Minestrone Soup
Minestrone soup is an Italian soup made with veggies. This tasty version associates springtime in its flavors with peas, artichoke hearts, and asparagus.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 6green onions
- 2stalksgreen garlic,or 2 large garlic cloves
- 1lbbaby potatoes,or Yukon gold potatoes cut into 1-inch chunks
- 15oztomatoes,(1 can) diced
- 4cupsvegetable stock,or chicken stock
- salt
- ½lbfresh artichoke hearts,or frozen, chopped roughly
- 15ozchickpeas garbanzo beans,(1 can) rinsed, drained
- 1cupfresh peas,or frozen
- ½lbasparagus,cut into 1-inch chunks
- 2cupsgreens,(dandelion, chard, spinach, kale, arugula, etc.) sliced into thin ribbons
- ¼cuppesto
- parmesan,or pecorino cheese, to garnish
- 1tspblack pepper
Instructions
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Chop the green onions and green garlic and separate the white and light green parts from the green tops. If using regular garlic cloves, put them with the white parts of the green onions.
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Scrub potatoes and cut them into 1-inch chunks.
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Either trim the fresh artichokes down to the hearts and chop the hearts or chop up defrosted frozen artichoke hearts.
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In a large pot set over medium-high heat, warm the olive oil for 1 minute.
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Add the white parts of the green onions as well as the garlic, and sauté for 1 minute.
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Add the potatoes, and cook for 1 minute more.
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Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock.
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Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.
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Add the artichoke hearts (if using fresh) and cook for another 5 minutes
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Add the chickpeas and green peas and cook for another 5 minutes.
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Add the asparagus and artichoke hearts (if using frozen artichoke hearts). Cook for 2 minutes.
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Add the greens and the green parts from the green onions and green garlic.
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Stir well to combine and cook for 1 minute.
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Turn off the heat and stir in the pesto.
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Add the black pepper and more salt to taste (depending on how salty the stock is, there may be a need to add 1 to 2 teaspoons of salt).
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Serve topped with grated cheese.
Recipe Notes
- Freshly made pesto or some high-quality pesto in the market can be used for this recipe.
- For a vegan version, omit the cheese.
- If cooking vegetarian or vegan, use vegetable stock.
Nutrition
- Calories: 480.64kcal
- Fat: 12.90g
- Saturated Fat: 1.64g
- Monounsaturated Fat: 4.34g
- Polyunsaturated Fat: 2.63g
- Carbohydrates: 74.68g
- Fiber: 16.16g
- Sugar: 13.01g
- Protein: 21.48g
- Cholesterol: 0.89mg
- Sodium: 1180.79mg
- Calcium: 141.17mg
- Potassium: 1357.87mg
- Iron: 6.24mg
- Vitamin A: 68.70µg
- Vitamin C: 49.38mg
Helpful Technique for Enhancing Spring Minestrone Soup Flavor
When preparing the artichoke hearts, it's important to keep them in a bowl of water with a squeeze of lemon juice. This will prevent them from browning as they oxidize very quickly once cut. Additionally, when sautéing the green onions and garlic, ensure the heat is not too high as they can easily burn and develop a bitter taste. A medium heat is ideal to bring out their sweet flavors.
Time-Saving Tips for Preparing Spring Minestrone Soup
Prep ahead: Chop and prepare all your ingredients in advance to streamline the cooking process.
Use frozen vegetables: Opt for frozen peas and artichoke hearts to save time on prep work.
Multi-task: While the soup is simmering, use that time to prepare the pesto or grate the cheese for garnish.
Invest in a good vegetable chopper: A reliable vegetable chopper can significantly cut down on prep time for chopping potatoes, onions, and other vegetables.
One-pot cooking: Consider using a pressure cooker or instant pot to cook the soup in one pot, saving time on cleaning and monitoring multiple pots and pans.
Canned beans: Substitute canned chickpeas for dried ones to save time on soaking and cooking.
Substitute Ingredients For Spring Minestrone Soup Recipe
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high smoke point, making it a suitable substitute for extra-virgin olive oil in this recipe.
green onions - Substitute with leeks: Leeks have a similar mild onion flavor and can be used as a substitute for green onions in this recipe.
green garlic - Substitute with garlic cloves: Garlic cloves can be used as a substitute for green garlic, providing a similar garlic flavor to the dish.
baby potatoes - Substitute with fingerling potatoes: Fingerling potatoes have a similar waxy texture and can be used as a substitute for baby potatoes in this recipe.
tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a substitute for fresh tomatoes, providing a convenient alternative especially when fresh tomatoes are not in season.
vegetable stock - Substitute with chicken stock: Chicken stock can be used as a substitute for vegetable stock, adding a rich flavor to the soup.
artichoke hearts - Substitute with frozen artichoke hearts: Frozen artichoke hearts can be used as a substitute for fresh artichoke hearts, offering convenience and a similar taste and texture.
chickpeas garbanzo beans - Substitute with cannellini beans: Cannellini beans can be used as a substitute for chickpeas, adding a creamy texture to the soup.
fresh peas - Substitute with frozen peas: Frozen peas can be used as a substitute for fresh peas, providing a convenient alternative especially when fresh peas are not available.
asparagus - Substitute with green beans: Green beans can be used as a substitute for asparagus, providing a similar crunch and texture to the soup.
greens - Substitute with spinach: Spinach can be used as a substitute for greens, adding a vibrant color and mild flavor to the soup.
pesto - Substitute with basil paste: Basil paste can be used as a substitute for pesto, providing a concentrated basil flavor to the soup.
parmesan - Substitute with pecorino: Pecorino cheese can be used as a substitute for parmesan, adding a similar nutty and salty flavor to the soup.
black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder and less pungent flavor to the soup.
Presentation Ideas for Spring Minestrone Soup
Elevate the plating: When presenting the Spring Minestrone Soup, focus on creating an elegant and visually appealing presentation. Use a wide-rimmed bowl to showcase the vibrant colors and textures of the soup.
Garnish with fresh herbs: Add a touch of freshness and color to the dish by garnishing with a sprinkle of freshly chopped parsley or chives. This adds a pop of green and enhances the overall presentation.
Incorporate edible flowers: Introduce a touch of sophistication by delicately placing a few edible flowers, such as nasturtiums or borage, on top of the soup. This not only adds a beautiful visual element but also brings a subtle floral note to the dish.
Use high-quality Parmesan: Instead of simply sprinkling grated Parmesan, consider shaving thin, delicate curls of high-quality Parmigiano-Reggiano over the soup just before serving. This adds a luxurious touch and elevates the overall flavor profile.
Opt for artisanal bread: Serve the Spring Minestrone Soup with a side of freshly baked artisanal bread, such as a rustic sourdough or a crusty baguette. Present the bread in a stylish bread basket or on a wooden board for an added touch of elegance.
Essential Tools for Making Minestrone Soup
- Cutting board: A flat surface for cutting, chopping, and slicing ingredients.
- Chef's knife: A versatile and essential kitchen tool for chopping, slicing, and dicing.
- Vegetable peeler: Used to remove the outer skin of vegetables and fruits.
- Large pot: Ideal for making soups, stews, and boiling pasta.
- Wooden spoon: Used for stirring and mixing ingredients, especially in hot dishes.
- Immersion blender: Perfect for blending soups and sauces directly in the pot.
- Soup ladle: Designed for serving soups and stews.
- Grater: Used to grate cheese, vegetables, and other ingredients.
- Measuring cups and spoons: Essential for accurately measuring ingredients.
- Soup bowls: Used for serving the delicious spring minestrone soup.
Storage and Freezing Instructions for Spring Minestrone Soup
- Allow the minestrone soup to cool completely before storing or freezing.
- For storing in the refrigerator, transfer the cooled soup to an airtight container. It will keep well for up to 4-5 days in the fridge.
- If you plan to freeze the soup, consider the following tips:
- Avoid freezing the soup with the pasta or greens, as they may become mushy when thawed. You can add them fresh when reheating the soup.
- Portion the soup into individual serving sizes or freeze it in a large container, leaving some space at the top for expansion.
- Use freezer-safe containers or resealable bags to store the soup. Remove as much air as possible before sealing to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
- Frozen minestrone soup can be stored for up to 3 months in the freezer.
- To reheat the soup, transfer it from the freezer to the refrigerator to thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting.
- Once thawed, reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature. You can add a little water or broth if the soup appears too thick.
- Taste the soup and adjust the seasoning if needed before serving. You can also add fresh herbs, grated cheese, or a drizzle of olive oil to enhance the flavor.
How To Reheat Leftover Spring Minestrone Soup
Stovetop method: Transfer the leftover spring minestrone soup to a pot and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure the soup doesn't burn or stick to the bottom of the pot. Add a splash of vegetable stock or water if the soup has thickened too much during storage.
Microwave method: Pour the desired amount of leftover soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
Slow cooker method: If you have a large batch of leftover minestrone soup, you can reheat it in a slow cooker. Transfer the soup to the slow cooker, cover with the lid, and heat on low for 1-2 hours, or until the soup is heated through. This method is convenient if you want to reheat the soup without much supervision, and it can help the flavors meld together even more.
Reheat and refresh: To brighten up the flavors of leftover minestrone soup, consider adding a squeeze of fresh lemon juice, a sprinkle of grated Parmesan cheese, or a dollop of pesto just before serving. You can also add some freshly cooked pasta, vegetables, or beans to the reheated soup to give it a new twist and make it more filling.
Temperature check: Regardless of the reheating method you choose, ensure that the soup reaches an internal temperature of 165°F (74°C) to ensure it's safe to consume. Use a food thermometer to check the temperature before serving.
Interesting Fact About Spring Minestrone Soup
The minestrone soup is a versatile dish that can be customized with a variety of seasonal vegetables, making it a perfect recipe for using up whatever fresh produce is available.
Is Making Spring Minestrone Soup at Home Cost-Effective?
This spring minestrone soup recipe is highly cost-effective for a household. With a variety of seasonal vegetables and legumes, it offers a nutritious and budget-friendly option. The use of fresh produce and simple pantry staples keeps the cost low, making it an economical choice for feeding a family. The approximate cost for a household of 4 people is around $15-$20, depending on the availability and pricing of ingredients. Overall Verdict: 9/10.
Is Spring Minestrone Soup Healthy or Unhealthy?
This spring minestrone soup recipe is a nutritious and well-balanced dish that incorporates a variety of healthy ingredients. The recipe is packed with vegetables such as green onions, garlic, potatoes, tomatoes, artichokes, peas, asparagus, and greens, which provide essential vitamins, minerals, and fiber. The inclusion of chickpeas adds a good source of plant-based protein and additional fiber. The use of extra-virgin olive oil provides healthy monounsaturated fats, while the vegetable stock keeps the sodium content in check. The pesto and Parmesan cheese add flavor and a small amount of healthy fats.
To further enhance the nutritional value of this soup, consider the following suggestions:
- Increase the variety of vegetables by adding carrots, celery, or zucchini to boost the fiber and nutrient content
- Opt for whole-grain pasta or quinoa instead of potatoes to increase the complex carbohydrates and protein in the dish
- Use low-sodium vegetable stock to reduce the overall sodium content
- Include a lean protein source, such as shredded chicken or turkey, for a more balanced meal
- Experiment with different types of greens, such as spinach, kale, or Swiss chard, to vary the flavor and nutritional profile
- Serve the soup with a side salad or a piece of whole-grain bread to round out the meal
Editor's Opinion on This Spring Minestrone Soup Recipe
The spring minestrone soup recipe is a delightful celebration of seasonal produce. The combination of fresh artichoke hearts, peas, and asparagus creates a vibrant and flavorful dish. The use of pesto adds a burst of herbaceousness, while the addition of parmesan provides a rich and savory note. The recipe's methodical approach ensures that each ingredient is cooked to perfection, resulting in a harmonious blend of textures and flavors. This soup is a true ode to spring and a testament to the beauty of seasonal cooking.
Enhance Your Spring Minestrone Soup Recipe with These Unique Side Dishes:
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Perfect Appetizer and Dessert Pairings for Spring Minestrone Soup
Why trust this Spring Minestrone Soup Recipe:
This spring minestrone soup recipe is a delightful and nutritious dish that celebrates the vibrant flavors of the season. With fresh vegetables like asparagus, peas, and artichoke hearts, this recipe promises a burst of seasonal goodness in every spoonful. The use of pesto adds a rich and aromatic depth to the soup, while the addition of parmesan provides a savory finish. Trust in the combination of fresh ingredients and the expertise of a seasoned chef to deliver a soup that embodies the essence of spring.
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