Best Spring Minestrone Recipes

SPRING MINESTRONE WITH KALE AND PASTA

Steps:

• In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
• Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
• Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
• Divide soup among bowls. Swirl in some pesto and top with Parmesan.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
• Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
• Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
• Ladle soup into bowls. Garnish with chopped basil and Parmesan.

SPRING GREEN MINESTRONE SOUP

Steps:

• For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
• Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
• For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.

SPRING MINESTRONE VERDE WITH PISTACHIO PESTO

Steps:

• Make the soffritto:
• Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6-8 minutes. Season with salt.
• Make the pesto:
• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
• Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
• Make the soup:
• Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
• Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
• Do Ahead
• Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28).
• Heat oil in a small pot over medium heat. Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside.
• Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add the broth and 2 cups water; bring to a boil. Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
• Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste.
• Ladle soup into bowls. Garnish with chopped basil and Parmesan.

THREE BEAN SPRING MINESTRONE

Steps:

• Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.
• Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.

SPRING MINESTRONE

Steps:

• In a large soup pot, add oil; heat over medium heat.
• Add in onions and garlic; saute for 5 minutes or until onions are softened.
• Add in the leeks and saute/stir for 2-3 minutes.
• Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
• Add in vegetable stock; stir and bring to a boil.
• Lower heat, add the zucchini and simmer for 5 minutes.
• Add in the white beans and return to a gentle simmer.
• Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
• Right before ready to serve, add the lemon juice or vinegar.
• Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.

ALICE WATERS' SPRING MINESTRONE SOUP

Steps:

• In a heavy-bottomed pan over medium heat: 2 T olive oil Add: 1 large onion, finely chopped 1 fennel bulb, sliced into thin, bite-sized pieces. Cook for 15 minutes, or until tender. Add: 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 1 teaspoons salt Cook for 5 minutes longer. Add, and bring to a boil: 3 cups water (or 2 c vegetable bouillon and 1 c water) When boiling, add: 2 small leeks, sliced very thin and washed well Simmer for 10 minutes. Taste for salt and adjust as necessary, then add 3 cups of cooked beans---cannellini, Great Northern, or navy-- along with: 1 cup shelled peas (from 1 pound in the pod) 1/2 pound asparagus, trimmed and sliced on the diagonal into 1/2-inch pieces Cook for 5 minutes. If the soup is too thick, add more water. Remove the bay leaf. Serve in bowls with 1 tablespoon or more grated Parmesan cheese

SPRING MINESTRONE WITH KALE AND PASTA

Steps:

• In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
• Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
• Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
• Divide soup among bowls. Swirl in some pesto and top with Parmesan.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28). Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper. Ladle soup into bowls. Garnish with chopped basil and Parmesan.

SPRING MINESTRONE

Steps:

• Heat the olive oil in a large saucepan over medium-high heat, then add the shallots and garlic and sauté for a couple of minutes until soft. Add the rice and cook, stirring for 1 minute, then add the stock and bring to a boil. Cover, lower the heat, and simmer until the rice is just tender, 35 to 45 minutes. Add the sugar snap peas, asparagus, and green peas, and season with a few healthy pinches of salt and a few grinds of black pepper. The key to making this soup truly delicious, is getting the seasoning right, so if you need more salt, add some and taste again. Taste and adjust. Simmer for another 2 or 3 minutes and serve immediately; this way the vegetables stay crisp and bright.