soup · Best in spring
Spring Minestrone
A lighter, brighter minestrone built around whatever the spring garden is producing — peas, asparagus, young greens, and fresh herbs instead of the heavy root vegetables of winter minestrone. Finished with a spoonful of pesto stirred in at the table.
Ingredients
🌱 From Your Homestead
- fresh peas or snap peas (1 cup)
- asparagus (1/2 bunch, cut into 1-inch pieces)
- spring greens (2 cups, roughly chopped)
- fresh basil (handful)
- garlic (3 cloves)
🛒 From the Store
- small pasta (1/2 cup, ditalini or orzo)
- white beans (1 can)
- vegetable broth (6 cups)
- canned tomatoes (1 cup, crushed)
- onion
- olive oil
- parmesan rind (optional)
- pesto (for serving)
- salt
- pepper
How to Make It
- Gather your ingredients: fresh peas or snap peas (1 cup), asparagus (1/2 bunch, cut into 1-inch pieces), spring greens (2 cups, roughly chopped), fresh basil (handful), garlic (3 cloves), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh peas or snap peas (1 cup), asparagus (1/2 bunch, cut into 1-inch pieces), spring greens (2 cups, roughly chopped).
- Add the spring vegetables in the last 5 minutes — peas and asparagus overcook quickly and lose their color and snap. The beans and pasta need the full simmer time, but the green vegetables are a last-minute addition. Stir in pesto at the table, not in the pot.
- Cook for approximately 40 min. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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