How To Make Spring Vegetable Minestrone
Like most minestrones, this minestrone recipe calls for a long list of ingredients. But the result that is flavorful and packed with nutrients is worth it.
Serves:
Ingredients
- 2tbspolive oil
- 2large shallots,(or 1 onion), finely diced
- ¾cupdry white wine
- 5clovesgarlic,minced
- ⅛tspCayenne pepper
- 1½cupscarrots,diced
- 1½cupspotato,diced, Yukon gold, red, Russett, etc.
- 1cupcelery
- 4cupschicken or vegetable broth,diced
- 12sprigsItalian parsley
- 8sprigsfresh thyme,or 2 tsp dried thyme
- 2bay leaves
- 1cupsnow peas,stems trimmed and cut into ⅛″-wide slices
- ½lbasparagus,(half a bunch), ends trimmed and cut into 1″ pieces
- 3cupsspinach leaves,lightly packed
Optional Garnishes:
- fresh tarragon,minced
- parmesan cheese
- a slice of Italian bread,or fresh-baked croutons
Instructions
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Heat oil in saucepan over medium-high heat.
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Add shallots, and sauté for 2 minutes, or until shallots begin to soften.
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Add wine, garlic and cayenne. Simmer for 4 minutes.
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Add carrots, potato and celery, and sauté for 1 minute.
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Add broth and 4 cups of water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup.
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Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
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Stir in snow peas, asparagus and spinach. Cover, and simmer 5 minutes more.
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Remove herb bundle, and discard. Season with salt and pepper.
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Ladle soup into bowls, add garnish if desired, and serve.
Nutrition
- Calories: 238.65kcal
- Fat: 6.64g
- Saturated Fat: 1.03g
- Monounsaturated Fat: 4.18g
- Polyunsaturated Fat: 1.05g
- Carbohydrates: 34.51g
- Fiber: 6.70g
- Sugar: 7.24g
- Protein: 6.56g
- Sodium: 213.99mg
- Calcium: 129.99mg
- Potassium: 809.01mg
- Iron: 4.62mg
- Vitamin A: 451.80µg
- Vitamin C: 46.03mg
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