Spring minestrone is a quick and easy soup to prepare, packed to bursting with fresh ingredients simmered in a vegetable broth. It makes a delicious light but warming meal which is pretty perfect for spring days that still have a chill in the air.
I don’t think there is such a thing as an ‘exact’ soup recipe, more a case of use what you have and add in anything you fancy, you can’t go wrong. We like to eat this soup with a spoonful of basil pesto stirred through and a couple of slices of buttered crusty bread for dipping.
Fresh, light spring soup.
- 1 tbs olive oil
- 2-3 shallots or a small onion - finely chopped
- 2 sticks of celery - finely sliced
- 6 baby courgettes - sliced
- 6-8 baby new potatoes - peeled and diced into small cubes
- 100g asparagus chopped into small lengths
- 2 handfuls of greens - cabbage, spinach, lettuce or even rocket or watercress - shredded
- 2 handfuls of frozen peas
- 1 litre of vegetable stock
- basil pesto to serve
- Add the olive oil to the saucepan and gently fry the shallots and celery for 5 minutes.
- Add the rest of the vegetables (except the handfuls of greens).
- Pour over the stock, season with salt and pepper and bring to the boil - reduce the heat and simmer with the lid on for around 20 minutes, add the sliced greens and cook for around 5 minutes more.
- Check all the vegetables are tender, then serve in bowls with a spoonful of pesto on top.
Make it your way…
- Add in any vegetables you fancy – thinly sliced baby carrots or bell peppers.
- Use chicken stock instead of vegetable.
- Throw in some herbs like tarragon or fresh rosemary.