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5 from 1 vote

Spring Vegetable Minestrone

You’ll love this Spring Vegetable Minestrone recipe. It’s a light, flavorful soup chock-full of flavor! Delicious, healthy, and easy to prepare!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: Italian
Keyword: freezer friendly, make ahead, vegan, vegetarian
Servings: 3 -5 servings

Ingredients

  • 2 Tbsp. olive oil
  • 2 large shallots (or 1 large onion) finely diced
  • 3/4 cup dry white wine
  • 5 cloves garlic minced
  • 1/8 tsp. cayenne pepper
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced potato (Yukon gold red, Russett, etc.)
  • 1 cup diced celery
  • 4 cups chicken or vegetable broth
  • 12 Italian parsley sprigs
  • 8 fresh thyme sprigs (or 2 tsp. dried thyme)
  • 2 bay leaves
  • 1 cup snow peas stems trimmed and cut into 1/8″-wide slices
  • half a bunch (1/2 lb.) asparagus ends trimmed and cut into 1″ pieces
  • 3 cups lightly packed spinach leaves

Optional garnishes:

  • minced fresh tarragon
  • parmesan cheese
  • a slice of Italian bread or fresh-baked croutons

Instructions

  • Heat oil in saucepan over medium-high heat. Add shallots (or onion), and saute 2 minutes, or until shallots begin to soften. Add wine, garlic and cayenne. Simmer 4 minutes.
  • Add carrots, potato and celery, and saute 1 minute. Add broth and 4 cups of water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
  • Stir in snow peas, asparagus and spinach. Cover, and simmer 5 minutes more. Remove herb bundle, and discard. Season with salt and pepper. Ladle soup into bowls, add garnish(es) if desired, and serve.

Notes

Recipe adapted from Vegetarian Times