This minestrone is fresh and vibrant with a garden’s worth of greens- topped with pesto it is spring in a bowl! I make a variation of this soup with every season swapping out different vegetables, beans and herbs. I like this soup hearty and heavy on the veggies with fat buttery beans. I recently made this with Rancho Gordo’s lima beans and I’m obsessed-they are quick cooking, creamy and super savory. But any white bean works wonderfully.
Note: I like to use water instead of broth for this soup to allow the vegetables to shine. For a brothier soup add 6 cups of water.
Spring Minestrone
Description
This minestrone is fresh and vibrant with a garden’s worth of greens- topped with pesto it is spring in a bowl! I make a variation of this soup with every season swapping out different vegetables, beans and herbs. I like this soup hearty and heavy on the veggies with fat buttery beans. I recently made this with Rancho Gordo’s lima beans and I’m obsessed-they are quick cooking, creamy and super savory. But any white bean works wonderfully.
Ingredients
3 cups of cooked lima or white beans or two 15 oz cans, drained
1/4 cup extra virgin olive oil
1 onion, finely chopped
1 small bulb of fennel, trimmed and diced
2–3 stalks of green garlic or 4 cloves of garlic, chopped
5 sprigs of fresh thyme
1 bay leaf
1 1/2 teaspoons salt
4 cups of water
1 cup fresh shelled peas
1/2 pound asparagus, cut on diagonal
2 cups of leafy greens (baby bok choy, kale, spinach)
Instructions
- Heat olive oil in a large heavy bottom pot over medium low heat, add onion and fennel. Cook for 15 minutes until soft. Do not let it brown.
- Add the garlic, thyme, salt and bay leaf. Cook for 5 more minutes.
- Add water and bring to a boil. Add the beans, shell peas and asparagus and cook for 5 more minutes.
- Add the greens and stir until they wilt, 2-3 minutes.
Notes
I like to use water instead of broth for this soup to allow the vegetables to shine. For a brothier soup add 6 cups of water.
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