Spring Vegetable Minestrone
A vegetable soup bursting with flavor.
Spring Vegetable Minestrone
A vegetable soup bursting with flavor.
Ingredients
- 3 Tbsp extra-virgin olive oil plus extra for drizzling
- 1 cup yellow onion diced
- 1/2 cup fennel bulb diced
- 1/2 cup leeks white parts only, diced
- 1 Tbsp minced garlic
- Salt and pepper to taste
- 2 quarts GF chicken broth or GF vegetable broth
- 2 cups canned tomato juice
- 1 large sprig fresh basil plus extra basil leaves for garnish
- 1 large sprig fresh parsley
- 1/2 cup yellow summer squash diced
- 1/2 cup zucchini diced
- 1/2 cup celery diced
- 1/2 cup green beans diced
- 1/2 cup yellow wax beans diced
- 1/2 cup red bell pepper diced
- 1/2 cup mushrooms quartered
- 2/3 cup uncooked GF ditalini pasta or other small dried pasta tubes
Instructions
- Heat the 3 tablespoons olive oil in a medium-sized pot over medium heat. Add the onion, fennel, leeks, and garlic and sauté, stirring frequently, until they begin to soften, about 5 minutes.
- Season lightly with salt and pepper. Stir in the broth, tomato juice, and parsley and basil sprigs. Bring the mixture to a simmer.
- Meanwhile, in another pot, bring salted water to a boil over high heat. Stir into the broth-and-juice mixture the squash, zucchini, celery, green beans, wax beans, bell pepper, and mushrooms.
- Simmer until the vegetables are al dente, tender but still slightly firm to the bite, about 10 minutes.
- Meanwhile, add the pasta to the pot of boiling salted water.
- Cook until al dente, tender but still slightly chewy, following the manufacturer's suggested cooking time.
- Drain well and set aside.
- When the soup vegetables are done, remove the parsley and basil sprigs and stir in the cooked pasta. Adjust the seasonings to taste with more salt and pepper and a little sugar.
- To serve, garnish each bowl with a drizzle of olive oil and some torn fresh basil leaves.
Notes
Make sure all veggies are diced to the same size (1/2 inch)
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