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Spring Vegetable Minestrone

A vegetable soup bursting with flavor.

Spring Vegetable Minestrone
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Serves: 8
A vegetable soup bursting with flavor.
Ingredients
  • 3 Tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 cup yellow onion, diced
  • ½ cup fennel bulb, diced
  • ½ 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
  • ½ cup yellow summer squash, diced
  • ½ cup zucchini, diced
  • ½ cup celery, diced
  • ½ cup green beans, diced
  • ½ cup yellow wax beans, diced
  • ½ cup red bell pepper, diced
  • ½ cup mushrooms, quartered
  • ⅔ cup uncooked GF ditalini pasta or other small dried pasta tubes
Instructions
  1. 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.
  2. Season lightly with salt and pepper. Stir in the broth, tomato juice, and parsley and basil sprigs. Bring the mixture to a simmer.
  3. 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.
  4. Simmer until the vegetables are al dente, tender but still slightly firm to the bite, about 10 minutes.
  5. Meanwhile, add the pasta to the pot of boiling salted water.
  6. Cook until al dente, tender but still slightly chewy, following the manufacturer's suggested cooking time.
  7. Drain well and set aside.
  8. 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.
  9. 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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