Spring Vegetable Minestrone
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(1)
Ingredients
3 servings
- 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
- minced fresh tarragon
- parmesan cheese
- a slice of Italian bread or fresh-baked croutons
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
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