Spring Minestrone
Another Monday soup night in the books! This Monday was particularly cold and rainy even though it was nearly the middle of May, so this soup made for a delicious and comforting dish! There are so many colorful vegetables in this soup making it perfect for a chilly spring time or early summer night.
Although we have made this soup tons of times, this was the first time we added asparagus, and it was definitely a great addition. Our recipe also includes a vegetable variety of zucchini, french green beans, celery, carrot, red onion, Roma tomatoes, fresh spinach, and a swiss chard/spinach mix. This soup definitely has a lot going on, but it is one that is sure not to disappoint especially if you love good vegetables as much as we do. The grated parmesan on top really makes the meal perfection when you serve it!
a. Ingredients:
½ cup of olive oil
2 stalks of celery; chopped
1 small carrot; chopped
1 small red onion; chopped
1 clove of garlic; chopped
3 medium zucchinis; chopped
3 Roma tomatoes; chopped
5 oz of fresh spinach
One 5 oz bag of swiss chard/spinach mix
4 oz of French green beans; cut into ½ in lengths
¼ cup of flat leaf parsley
1 pound of asparagus; cut into ½ in lengths
Salt and black pepper to taste
Two 46 oz cans of chicken stock
b. Directions:
Heat the olive oil in large soup pot over medium-high heat; sauté celery, carrot, and onion until they are softened
Add the garlic and sauté for an additional minute
Add the zucchini and tomatoes stirring occasionally for 10 minutes
Add the spinach swiss chard mix, green beans, asparagus, parsley, salt, and pepper; cook another 10 minutes
Add the chicken stock and bring to a boil
Reduce the heat and simmer for 30 minutes covered
Adjust seasonings with salt and pepper; serve with freshly grated parmesan cheese
