Spring Green Minestrone Soup Recipes

MINESTRONE WITH SPRING GREENS

Minestrone with Spring Greens image

This hearty spring soup is loaded with familiar elements of a traditional minestrone: pancetta, diced vegetables, tiny pasta and a rich chicken broth flavored with Parmesan. For this version, we've replaced cannellini beans with lima beans and added asparagus and escarole for a bright, green touch.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pancetta, diced
1 large onion, chopped
2 stalks celery, chopped
Kosher salt and freshly ground pepper
3 cloves garlic, minced
4 cups low-sodium chicken broth, plus more if needed
1 small piece Parmesan rind, plus grated Parmesan for topping
2 cups frozen lima beans, thawed (about 10 ounces)
1/2 small head escarole, chopped (about 6 cups)
1 cup ditalini (about 4 1/2 ounces)
1 bunch asparagus, tough ends trimmed, cut into thin rounds

Steps:

Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.

Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 869 milligrams, Carbohydrate 57 grams, Fiber 10 grams, Sugar 3 grams, Protein 24 grams

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