Spring Minestrone Recipes
SPRING GREEN MINESTRONE SOUP
Provided by Geoffrey Zakarian
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
- Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
- For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.
SPRING MINESTRONE WITH KALE AND PASTA
This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, soups and stews, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
- Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
- Divide soup among bowls. Swirl in some pesto and top with Parmesan.
SPRING MINESTRONE
I love making this with garden fresh green peas and asparagus. Delicious. Adapted from a Moosewood recipe.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, add oil; heat over medium heat.
- Add in onions and garlic; saute for 5 minutes or until onions are softened.
- Add in the leeks and saute/stir for 2-3 minutes.
- Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
- Add in vegetable stock; stir and bring to a boil.
- Lower heat, add the zucchini and simmer for 5 minutes.
- Add in the white beans and return to a gentle simmer.
- Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
- Right before ready to serve, add the lemon juice or vinegar.
- Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.
Nutrition Facts : Calories 215, Fat 4.7, SaturatedFat 0.7, Sodium 356.8, Carbohydrate 35, Fiber 10.8, Sugar 9.3, Protein 10.4
SPRINGTIME MINESTRONE
This simple soup makes the most of Spring veg and will become a favourite standby for a quick lunch or supper
Provided by Good Food team
Categories Lunch, Soup
Time 10m
Number Of Ingredients 5
Steps:
- Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.
Nutrition Facts : Calories 125 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
SPRING MINESTRONE
Make and share this Spring Minestrone recipe from Food.com.
Provided by katew
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and cook onion till soft.
- Add carrot and cook 2 more minutes.
- Add stock and bring to boil.
- Reduce heat and simmer for 10 minutes.
- Add tortellini and simmer for 8 minutes.
- Add peas and beans and simmer for 3 minutes.
- Stir in pesto.
- Serve with parmesan and more pesto.
Nutrition Facts : Calories 562.4, Fat 15.7, SaturatedFat 4.5, Cholesterol 38.7, Sodium 650.1, Carbohydrate 78.8, Fiber 11, Sugar 8.2, Protein 28.2
More about "spring minestrone recipes"
SPRING MINESTRONE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Servings 6
Total Time 45 mins
Category Mains
Calories 455 per serving
- Bring a pot of stock to the boil, then you need to get all the vegetables prepared and put to one side.
- The fennel has to be halved, sliced and finely chopped; the asparagus needs to have the woody ends removed, the stalks finely sliced and the tips left whole; the cauliflowers need to be divided into small florets; the courgettes need to be quartered lengthways and finely chopped, and finally the tomatoes need to be blanched, cut in half, seeds removed and finely sliced.
- Now you’re ready to rock and roll.Drizzle 5 tablespoons of olive oil into a casserole pan and place on a medium heat.
- Peel and finely slice the garlic, trim and finely chop the spring onions and add both to the pan with the fennel.
SPRING MINESTRONE RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (47)
Author Andy Baraghani
Servings 4
- Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. Cook oil, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about 2 minutes. Add scallions, chile (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, 5–7 minutes.
- Pour 6 cups cold water into saucepan, increase heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, beans, and sugar snap peas (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about 5 minutes. Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.
SPRING MINESTRONE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Servings 4
Total Time 40 mins
Category Dinner, Lunch
Calories 362 per serving
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From bbc.co.uk
Cuisine Italian
Category Light Meals & Snacks
Servings 10
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