Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Spring Vegetable Minestrone

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 3 -5 servings 1x

Description

You’ll love this Spring Vegetable Minestrone recipe. It’s a light, flavorful soup chock-full of flavor! Delicious, healthy, and easy to prepare!


Ingredients

Scale
  • 2 Tbsp. olive oil
  • 2 large shallots (or 1 large onion), finely diced
  • 3/4 cup dry white wine
  • 5 cloves garlic, minced
  • 1/8 tsp. cayenne pepper
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced potato (Yukon gold, red, Russett, etc.)
  • 1 cup diced celery
  • 4 cups chicken or vegetable broth
  • 12 Italian parsley sprigs
  • 8 fresh thyme sprigs (or 2 tsp. dried thyme)
  • 2 bay leaves
  • 1 cup snow peas, stems trimmed and cut into 1/8″-wide slices
  • half a bunch (1/2 lb.) asparagus, ends trimmed and cut into 1″ pieces
  • 3 cups lightly packed spinach leaves

Optional garnishes:

  • minced fresh tarragon
  • parmesan cheese
  • a slice of Italian bread or fresh-baked croutons

Instructions

  1. Heat oil in saucepan over medium-high heat. Add shallots (or onion), and saute 2 minutes, or until shallots begin to soften. Add wine, garlic and cayenne. Simmer 4 minutes.
  2. Add carrots, potato and celery, and saute 1 minute. Add broth and 4 cups of water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
  3. Stir in snow peas, asparagus and spinach. Cover, and simmer 5 minutes more. Remove herb bundle, and discard. Season with salt and pepper. Ladle soup into bowls, add garnish(es) if desired, and serve.

Notes

Recipe adapted from Vegetarian Times