Spring Minestrone Soup

Name: Spring Minestrone Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps olive oil; 6 green onions; 2 larges green garlic stalks, or garlic cloves; 454 grams baby potatoes, or Yukon gold potatoes cut into 1-inch chunks; 425 grams diced tomatoes; 946 milliliters vegetable stock or chicken stock (use vegetable stock if cooking vegetarian or vegan); 1 serving Salt; 227 grams artichoke hearts (fresh or frozen), chopped roughly; 425 grams chickpeas (garbanzo beans), rinsed and drained; 237 milliliters peas (fresh or frozen); 227 grams asparagus, cut into 1-inch chunks; 473 milliliters greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons; 237 milliliters Up pesto; 1 serving Grated parmesan or pecorino cheese for garnish (omit for vegan version); 1 teaspoon black pepper

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Spring Minestrone Soup might be a recipe you should try. One portion of this dish contains about 26g of protein, 43g of fat, and a total of 726 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have canned tomatoes, pepper, artichoke hearts, and a few other ingredients on hand, you can make it. It will be a hit at your Spring event. From preparation to the plate, this recipe takes about 1 hour. It works well as a rather pricey main course. Several people really liked this Mediterranean dish. If you like this recipe, you might also like recipes such as Light Spring Minestrone Soup, Spring Minestrone, and Spring Vegetable Minestrone.

Instructions

Prep green onions, green garlic, potatoes, artichoke hearts: Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions.

Ingredients you will need

Artichoke Hearts

Garlic

Green Onions

Potato

Scrub potatoes and cut them into 1-inch chunks. Either trim fresh artichokes down to their hearts and chop the hearts (see How to Trim Artichokes) or chop up defrosted frozen artichoke hearts.

Ingredients you will need

Frozen Artichoke Hearts

Artichoke

Potato

Sauté white parts of green onions and garlic, add potatoes: In a large pot set over medium-high heat, warm the olive oil for 1 minute.

Ingredients you will need

Green Onions

Olive Oil

Potato

Garlic

Equipment you will use

Pot

Add the white parts of the green onions as well as the garlic and sauté for 1 minute.

Ingredients you will need

Green Onions

Garlic

Add the potatoes, and cook 1 minute more.

Ingredients you will need

Potato

Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock.

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Chicken Stock

Vegetable

Tomato

Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.

Ingredients you will need

Salt

Add artichoke hearts (if using fresh) and cook another 5 minutes

Ingredients you will need

Artichoke Hearts

Add the chickpeas and green peas and cook another 5 minutes.

Ingredients you will need

Green Peas

Chickpeas

Add the asparagus and artichoke hearts (if using frozen artichoke hearts). Cook 2 minutes.

Ingredients you will need

Artichoke Hearts

Asparagus

Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.

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Green Onions

Garlic

Greens

pesto, salt, pepper: Turn off the heat and stir in the pesto.

Ingredients you will need

Pepper

Pesto

Salt

Add black pepper and more salt to taste (depending on how salty your stock is, you may need to add 1 to 2 teaspoons of salt).

Ingredients you will need

Black Pepper

Stock

Salt

Serve topped with grated cheese.

Ingredients you will need

Cheese

Equipment

Pot

Ingredients

Servings:

2Tbsps

olive oil 6

green onions 2larges

green garlic stalks, or garlic cloves 454grams

baby potatoes, or Yukon gold potatoes cut into 1-inch chunks 425grams

diced tomatoes 946milliliters

vegetable stock or chicken stock (use vegetable stock if cooking vegetarian or vegan)1serving

Salt 227grams

artichoke hearts (fresh or frozen), chopped roughly 425grams

chickpeas (garbanzo beans), rinsed and drained 237milliliters

peas (fresh or frozen)227grams

asparagus, cut into 1-inch chunks 473milliliters

greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons 237milliliters

Up pesto 1serving

Grated parmesan or pecorino cheese for garnish (omit for vegan version)1teaspoon

black pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Minestrone can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.