Spring Vegetable Minestrone
Spring Vegetable Minestrone. This week is the transition to some really warm weather over here. It’s still a little chilly out tonight but the sun is shining and we were feeling like a cozy spring soup before the weather gets too hot later this week. This one is filled with all the most perfect springtime vegetables you can think of, it’s lemony, and it’s topped with radishes. Leeks, peas, snow peas, zucchini, spinach...it’s got all the spring veggies covered !! Happy Monday guys, who’s ready for the better weather ?!
I am super excited for this week for two reasons. 1) the weather is breaking later in the week and we are getting a sunny and 85 degree day. My family thinks that’s too hot too soon, but that is my ideal weather so I am pretty happy.
And 2) we have a lot of fun activities planned for this weekend. We are having our Cinco de Mayo celebration combined with my uncle’s birthday party at the beach and I cannot wait! The weather is supposed to be super nice and I am so excited to cook, eat dips and tacos, and drink margs. Our celebration last year was so much fun so I have high expectations for this years now too.
Anyway, back to this soup. Since the weather is supposed to get extra warm later this week, we thought we’d kick off this chillier Monday with a cozy springtime soup. It’s a healthy, yet comforting kickstart to the week. It’s lemony, it’s vibrant, it’s fresh, and it’s springy. The picture perfect spring night soup !!
Ingredients
2 tablespoons olive oil
2 tablespoons butter
3 stalks celery; chopped
2 leeks; chopped
1 garlic clove; minced
salt, pepper, and red pepper flakes
2 quarts vegetable stock
8 ounces snow peas
1 - 2 zucchinis; sliced
5 ounces baby spinach; sliced
8 ounces fresh peas
zest of 1 lemon
4 radishes; thinly sliced
extra olive oil for drizzling
Directions
In a large pot, melt the butter with the olive oil. Add the celery, leeks, and garlic. Sprinkle generously with salt, pepper, and red pepper flakes. Let cook for 5 - 7 minutes until softened. Add the vegetable stock, snow peas, and zucchini. Bring to a boil and let simmer for 10 minutes. Add the spinach, peas, and lemon zest. Cook for another 3 - 5 minutes.
Serve topped with radishes and additional olive oil.
