Spring is a time of renewal and fresh beginnings, and what better way to celebrate the season than with a bowl of Spring Minestrone?
This delightful, vegetable-packed soup is not only nutritious but also bursting with flavors.
The secret ingredient that takes this soup to the next level is the parmesan rind.
Adding a parmesan rind to the soup infuses it with a rich, savory depth that is simply irresistible.
This recipe is perfect for meal prep, but there’s a small tip to keep in mind: you may want to cook and store the pasta separately.
Pasta tends to soak up a lot of broth over time, and keeping it separate ensures that your minestrone remains brothy and delicious.
Ingredients
- 1/4 cup olive oil
- 1 1/2 cup chopped leeks (~1 large leek)
- 2 tsp garlic, finely minced (~2-3 cloves)
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 cup thinly sliced celery (~2 large ribs)
- 1 bunch of asparagus, cut into 1/2-inch pieces (~2 cups)
- 8 cups vegetable broth
- 1 large parmesan rind
- 3/4 cup pasta of choice
- 1 cup frozen or fresh peas
- 2 cups chopped kale or spinach
- 2 tbsp finely chopped dill
- 1/4 cup finely chopped parsley
- 1 can (15oz) navy or cannellini beans, drained and rinsed
- 2 tbsp fresh lemon juice
- Parmesan & red pepper flakes for serving
Step-by-Step Preparation
Step 1: Heat the Olive Oil
Start by heating 1/4 cup of olive oil in a large pot over medium heat.
Olive oil provides a smooth base and helps to sauté the vegetables, releasing their natural flavors.
Step 2: Sauté the Leeks
Add 1 1/2 cup of chopped leeks to the pot and sauté for 5-7 minutes until the darkest green sections are softened.
Leeks are a wonderful addition to any soup, offering a mild, onion-like flavor that enhances the overall taste.
Step 3: Add Garlic, Salt, and Pepper
Next, add 2 tsp of finely minced garlic, 1 1/2 tsp of kosher salt, and 1/2 tsp of pepper.
Continue cooking for 1-2 minutes.
Garlic infuses the soup with a warm, aromatic essence that is perfectly balanced by the salt and pepper.
Step 4: Incorporate Celery and Asparagus
Add in 1 cup of thinly sliced celery and 1 bunch of asparagus cut into 1/2-inch pieces.
Continue cooking for 2-3 minutes.
These green vegetables add a fresh, crisp texture to the soup.
Step 5: Add Vegetable Broth and Parmesan Rind
Pour in 8 cups of vegetable broth and add the large parmesan rind.
The vegetable broth forms the base of the soup, while the parmesan rind slowly releases its rich, umami flavor as it simmers.
Step 6: Add Pasta and Simmer
Add 3/4 cup of your pasta of choice to the pot.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
Simmering allows the flavors to meld together beautifully.
Step 7: Stir in Peas, Kale, Dill, Parsley, and Beans
After 20 minutes, stir in 1 cup of peas, 2 cups of chopped kale or spinach, 2 tbsp of finely chopped dill, 1/4 cup of finely chopped parsley, and 1 can (15oz) of drained and rinsed navy or cannellini beans.
These ingredients add color, nutrition, and a burst of freshness to the soup.
Step 8: Add Fresh Lemon Juice
Finish the soup by adding 2 tbsp of fresh lemon juice.
The lemon juice brightens the flavors and adds a delightful tangy note that complements the richness of the parmesan rind.
Step 9: Serve Hot
Serve the Spring Minestrone hot, garnished with more grated parmesan, red pepper flakes, and a slice of crusty bread on the side.
The grated parmesan adds a final touch of savory goodness, while the red pepper flakes provide a subtle heat.
Additional Tips and Serving Suggestions
- Storing the Pasta Separately: If you’re making this soup for meal prep, cook the pasta separately and store it in an airtight container. When you’re ready to enjoy the soup, add the pasta to your bowl just before serving. This prevents the pasta from soaking up too much broth and becoming mushy.
- Variations: Feel free to customize your minestrone with other seasonal vegetables. Zucchini, green beans, and tomatoes are excellent additions. You can also experiment with different types of pasta, such as orzo, ditalini, or small shells.
- Vegan Option: To make this soup vegan, simply omit the parmesan rind. You can add nutritional yeast or a vegan parmesan substitute to achieve a similar savory flavor.
- Adding Protein: If you want to boost the protein content, consider adding cooked chicken, tofu, or additional beans. This can make the soup even more filling and satisfying.
- Serving with Bread: A slice of crusty bread is the perfect accompaniment to this soup. Try it with a freshly baked baguette, sourdough, or even a simple whole-grain loaf. The bread is perfect for soaking up the flavorful broth.
The Joy of Homemade Spring Minestrone
There is something incredibly satisfying about making a homemade soup from scratch.
The process of chopping fresh vegetables, sautéing them to perfection, and simmering them in a rich broth is not only therapeutic but also a wonderful way to nourish your body.
Spring Minestrone is more than just a soup; it’s a celebration of seasonal produce and the flavors of spring.
The secret ingredient, the parmesan rind, adds a depth of flavor that makes this soup truly special.
Whether you’re enjoying it as a light lunch or a hearty dinner, this minestrone is sure to become a favorite in your recipe collection.
Remember, the key to a great minestrone is in the quality of the ingredients.
Use the freshest vegetables you can find, and don’t be afraid to experiment with different combinations.
The beauty of minestrone is its versatility – you can make it your own with a few simple tweaks.
So, gather your ingredients, get your pot ready, and enjoy the delightful process of making Spring Minestrone.
Your taste buds will thank you, and you’ll have a nourishing, delicious meal to enjoy throughout the week.
Happy cooking!