Wednesday, May 11, 2011

Springtime Minestrone

With so many delicious spring vegetables to choose from and a desperate need to get ahead of the game, a pot of soup is always a winner.  I had a handful of the sweetest new potatoes, a beautiful bunch of asparagus and a very busy afternoon and evening.  Soup, accommpanied with some warm, crusty ciabatta bread and a sprinkle of parmasan should please any hungry soul.  This works well in my house, I hope it helps in yours.

Here's what you will need for a pot of Springtime Minestrone.

A good gulg of olive oil
1 onion, diced
3 carrots, diced
2-3 leeks, sliced thinly
Fresh herbs, chopped, (I used thyme and oregano)
2-3 cloves of garlic, minced
A handful of the smallest new potatoes you can find (or slice a couple of medium ones)
32 oz carton of organic chicken stock
1 tablespoon of tomato puree
1 bunch of asparagus, woody ends discarded and chopped into spears about 1 inch long.
1 bunch of Swiss chard (washed, storks removed and cut into ribbons)
1 cup of frozen peas
1 cup of pasta (I used Messo Ditale)
Parmasan cheese

Heat the olive oil in a large pan, add the onion and saute on a low heat for about 5-8 minutes.

Add the leeks, carrots, garlic, potatoes and herbs.  Continue cooking for a further 5-10 minutes until soft but not browned.

Add the chicken stock, bring to the boil, turn down to a simmer and partially cover the pot.

While the soup is cooking, prepare the pasta.  I usually cook the pasta seperately as I find it can get a little soggy if cooked in the soup and left for a while.  Cooked seperately I can add how much I want and keep a more al dente feel to it.  When the pasta is cooked, drain, toss in a little olive oil to avoid it sticking, and set aside.

When the vegetables are tender, add the asparagus and Swiss chard, cook for a couple of minutes and then add the frozen peas.

When the vegetables are cooked through, set the soup aside for 10 minutes or so to rest.  This just gets better as the flavors are allowed to meld.  When ready to serve, ladle into bowls and sprinkle with parmasan cheese.


  1. This looks delicious! I love how much stuff there is in the soup, nobody likes a watery soup. ;)

  2. Minestrone is kind of soup that I can eat almost everyday... they are healthy and filling... Love the recipe! Thanks!

  3. I love the look of this soup,, I think I can even smell it!YUm,,, I want to thank you for the kind words about my painting,, I have sold some,,a few years ago.I have shown my work a bit also,,you're too kind,, love the soup!!

  4. What a delicious minestrone!I like your recipes,dear!They are packed with nutrients and really yummy!A big kiss from Greece!

  5. You're absolutely right about cooking the pasta separately. Nice work.

  6. Great soup! Perfect way to unlax after a long day. Nice use of the lovely in-season asparagus as well :) Thanks for sharing!

  7. what a hearty soup! Love the addition of spinach in it! This with a loaf of
    warm bread - mmmmm heaven :)

  8. Hi, Mary. This looks wonderful. I'm also featuring a spring minestrone tomorrow, Fortunately our recipes are different :-). I'd love a bowl of this. I hope you have a great day. Blessings...Mary

  9. This looks absolutely delicious, Mary! I've never tried a minestrone and loved it, but I like all of your ingredients. I bet I'll love this one. Thanks for the reminder to check this recipe. I missed it earlier this year!


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