Tuesday, May 17, 2011

Day #135 - Spring Minestrone Soup

Tonight I tried a new recipe and cooked up a large batch of Spring Minestrone Soup.  I found this recipe at SimplyRecipes.com.  A link to the original recipe can be found here.    Below is the recipe after my modifications:

Spring Minestrone Soup
(adapted from the original recipe by Hank Shaw of Hunter Angler Gardener Cook, as posted on SimplyRecipes.com)


  • 2 Tbsp olive oil
  • 6 green onions
  • 2 large garlic cloves
  • 1 pound baby red potatoes, cut into 1-inch chunks
  • 1 15-ounce can of diced tomatoes
  • 2 boxes stock (I used 1 chicken and 1 vegetable)
  • 1/2 pound artichoke hearts (fresh or frozen), chopped roughly
  • 1 15-ounce can of chickpeas
  • 1 cup peas (fresh or frozen)
  • 1/2 pound asparagus, cut into 1-inch chunks
  • 2 small zucchini, peeled and cut into 1-inch half-moons
  • 2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons
  • 1 pound Ditalini pasta
  • 1 Parmesan cheese rind (optional)
  • Salt & Black Pepper, to taste
  • Grated parmesan or pecorino cheese for garnish



1 Prep the veggies - Chop the green onions, and separate the white and light green parts from the green tops.  Chop the potatoes, zucchini, asparagus, and artichoke hearts into chunks you would want to eat with a spoon.
2 In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions.  Use a garlic press to add the garlic, or mince very well, and stir-fry for 1 minute.  Add the potatoes, stir to combine and cook 2-3 minutes.
3 Add the diced tomatoes with their liquid, the Parmesan cheese rind, and the boxes of vegetable and/or chicken stock.   Bring to a boil, add salt to taste, then dump in the ditalini pasta.  Cover and cook over medium heat for 7-8 minutes.
4 Add the zucchini and artichoke hearts and cook another 5 minutes.  Next, add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. Cook 2 additional minutes.
5 Season with black pepper, to taste.   Add the greens and the green parts from the green onions.  Stir well to combine and cook 1 minute.
6  Serve topped with grated Parmesan cheese and a large chunk of crusty bread.

This soup was full of flavor and nutritious vegetables, yet it didn't feel too heavy.   You could easily substitute any other springtime vegetables, leave out the pasta, or make other modifications.   Another versatile soup recipe to add to my recipe box.

1 comment:

  1. Impressive! You truly have all those odd greens on hand?