This recipe for Spring Minestrone is simple and flavorful soup makes the most of Springtime vegetables.
I am back after being sick in bed with the flu for over a week. I am just starting to feel myself again although I am far from 100%. I am sorry for the lack of posts last week, but this week. I will have five new recipes for you that I hope you’ll enjoy.
The worst part of being sick and living so far from friends and family is having to take care of myself. No one is around when my husband goes to work to make me soup and look after me. I have to say that those are the times I feel a little bit sorry for myself and miss my mom most of all.
That said, I made this soup when I was just starting to feel under the weather and it was really good to have the following few days that it lasted.
There’s a million recipes for minestrone out there – most of which are tomato based with kidney beans and winter vegetables. I think that a minestrone should be filled with the seasons freshest vegetables.
My Spring minestrone is different every time I make it. I’ve done it with asparagus, peas, cauliflower, string beans and carrots. There are a multitude of combinations you can make. I just picked what vegetables looked the best and went with them.
The garlic, onions, stock and Parmesan cheese are my only constants when making this soup without them, it just wouldn’t be the same.
I use Parmesan rind in a lot of Italian soups. It adds so much flavor and a bit of a creamy consistency. The rind is optional as it’s not always easy to find. If you don’t use it, I strongly suggest adding a handful of freshly grated Parmesan cheese to each bowl of hot soup and allowing it to melt before digging in. It adds a depth of flavor you will not be disappointed with!
The addition of pasta makes this soup hearty enough to serve as a meal. All you need is some fresh bead on the side and you have a healthy filling week night meal that takes minutes to prepare.
- 2 tablespoons of olive oil
- 1 onion chopped
- 3 garlic cloves minced or finely sliced
- 2 leeks cleaned and sliced
- 4 cups chicken or vegetable stock
- 1 3-inch piece Parmesan rind (optional but if you can get a hold of it, it adds a lot of flavor).
- 1 good handful of flat leaf parsley chopped, including the stems
- 2 zucchini halved long ways and sliced
- 1 8oz bag fresh baby spinach
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 oz dry pasta
- grated Parmesan cheese for serving
- Heat the oil in a large pot over medium heat. Add the onion and cook until the onion is translucent.
- Add the garlic and cook another minute.
- Add the leeks and cook until they start to soften slightly
- Add the stock, Parmesan rind (if using) and parsley. Raise the heat to high, bring to a boil. Once the soup has come to a boil, reduce the heat to medium low and simmer covered for 20 minutes.
- While the soup simmers, cook the pasta according to package instructions and set aside until needed.
- Add the zucchini and simmer another two minutes.
- Add the spinach and simmer an additional two minutes.
- Remove from heat, remove the rind with a slotted spoon and discard.
- Add the cooked pasta
- Salt and pepper to taste
- serve with grated Parmesan cheese