Spring is the perfect time to embrace vibrant flavors and fresh ingredients, and this Ultimate Spring Vegetable Minestrone Soup is just the recipe to celebrate the season. Packed with a colorful array of vegetables, this soup is both hearty and light, making it ideal for those crisp spring evenings. Whether you’re serving it as a starter or enjoying it as a main course, this minestrone is sure to bring a burst of springtime freshness to your table.
Steps
- Begin by chopping the green onions and green garlic. Separate the white and light green parts from the darker green tops. If using regular garlic cloves, include them with the white parts of the green onions.
- Clean the potatoes and cut them into 1-inch pieces. Prepare the artichokes by trimming fresh ones to their hearts or chopping defrosted frozen artichoke hearts.
- Heat olive oil in a large pot over medium-high heat for about a minute. Add the white parts of the green onions and garlic, then sauté for another minute.
- Add the potato chunks to the pot and cook them for an additional minute.
- Pour in the diced tomatoes with their liquid and the stock. Bring the mixture to a simmer, season with salt, cover, and let it cook over medium-low heat for 10 minutes.
- If using fresh artichoke hearts, add them next and cook for 5 more minutes.
- Stir in the chickpeas and green peas, cooking for another 5 minutes.
- Add the asparagus and frozen artichoke hearts (if using), then stir in the greens along with the green tops of the onions and garlic. Cook for an additional 2 minutes.
- Turn off the heat and mix in the pesto. Season with black pepper and adjust salt as needed based on the stock’s saltiness.
- Serve the soup garnished with grated parmesan or pecorino cheese if desired.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 medium green onions
- 2 green garlic stalks, or 2 large garlic cloves
- 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch pieces
- 1 (15-ounce) can diced tomatoes
- 4 cups vegetable or chicken stock
- 1/4 teaspoon salt
- 1/2 pound artichoke hearts (fresh or frozen), roughly chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup peas (fresh or frozen)
- 1/2 pound asparagus, cut into 1-inch pieces
- 2 cups greens (such as dandelion, chard, spinach, kale, or arugula), thinly sliced
- Up to 1/4 cup pesto
- Grated parmesan or pecorino cheese for garnish (omit for vegan version)
- 1 teaspoon black pepper
Nutritional Values
Calories: 1830 | Fat: 72g | Saturated Fat: 12g | Cholesterol: 4mg | Sodium: 3550mg | Carbohydrates: 275g | Dietary Fiber: 75g | Sugars: 50g | Protein: 80g | Vitamin C: 185mg | Calcium: 1140mg | Iron: 25mg | Potassium: 5750mg
FAQ
- Can I use canned or frozen vegetables in this minestrone soup?
- Yes, you can use canned or frozen vegetables. Canned chickpeas and frozen peas work well, although using fresh ingredients can enhance the flavor, particularly for special occasions.
- Do I need to add all the vegetables at once?
- No, it’s important to add ingredients gradually to ensure even cooking. This method prevents some vegetables from being overcooked while others are undercooked.
- Is it possible to skip or substitute certain vegetables in the recipe?
- Absolutely! Minestrone is very adaptable. If you don’t like artichoke hearts or chickpeas, you can leave them out or replace them with other vegetables or beans you prefer.
- Can I make this minestrone soup vegan?
- Yes, to make the soup vegan, use vegetable stock and omit the grated cheese or use a vegan cheese alternative for garnish.
- How long does it take to prepare and cook this soup?
- This spring minestrone soup takes about an hour to prepare and cook, making it a quicker version compared to the traditional recipe that often requires several hours.
Tips
- Layer Ingredients Gradually: To ensure each vegetable is cooked perfectly, add them to the soup in stages rather than all at once. This approach prevents some vegetables from becoming overcooked while others remain undercooked.
- Flexible Ingredients: Feel free to modify the ingredients based on your preferences or what’s available. If you don’t like artichoke hearts or chickpeas, substitute with other vegetables or beans that you enjoy.
- Use Canned or Frozen Veggies: For convenience, you can use canned chickpeas and frozen peas, which work well in this recipe. Opt for fresh ingredients if you’re making the soup for a special occasion to enhance the flavor.
- Choose Quality Pesto: Whether you make your own or purchase from the store, ensure the pesto is of high quality as it significantly enhances the soup’s flavor profile.
Equipment
- Large Pot or Dutch Oven: Essential for cooking the soup.
- Chef’s Knife: For chopping and preparing vegetables.
- Cutting Board: For chopping vegetables.
- Wooden Spoon or Silicone Spatula: For stirring the soup.
- Ladle: For serving the soup.
