Spring Minestrone Soup

Spring is a weird time of year for the weather. One day it’s lovely and sunny and the next there’s torrential rain and hail. That weird weather makes it tricky to plan a dinner that’s “seasonal” but also “seasonal.” The joy of soup solves that problem.

Minestrone just means “big soup” and this is totally a big soup. Traditionally, it has what ever vegetables are around plus beans and a pasta of some sort. I always make mine with chicken stock, but there are some who make it only with bean broth. That would add some thickness, but it’s not something I keep in my pantry. If you do, knock yourself out!

This spring version is filled with things that are fresh right now. I think this is the perfect soup for a Friday because it can just use what ever vegetables are left from the week. Enjoy!

Spring Minestrone Soup

Serves 4

STEP 1

Chop all vegetables into basically bite sized pieces and cook in a stock pot with olive oil until a little brown on the edges.  Season with salt.  

STEP 2

Pour in garbanzo beans and stock and bring to a boil.  Season with oregano and basil.  

STEP 3

Add asparagus and pasta to the pot and cook 3 minutes until the pasta is done.  Taste and season with salt and pepper as needed.

STEP 4

Serve with fresh basil and parmesan cheese.

1 zucchini, about 1 cup chopped

1 fennel bulb, sliced

1 leek, whites sliced thin

1 green bell pepper, diced

1 bunch asparagus

2 cups green beans, chopped

2 tbs olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 can garbanzo beans

4 cups vegetable stock

1 cup orzo

2 tbs fresh basil

¼ cup parmesan cheese

Salt & pepper

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