Spring Minestrone Soup Recipes

SPRING GREEN MINESTRONE SOUP

Steps:

• For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
• Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
• For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
• Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
• Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
• Ladle soup into bowls. Garnish with chopped basil and Parmesan.

SPRING MINESTRONE VERDE WITH PISTACHIO PESTO

Steps:

• Make the soffritto:
• Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6-8 minutes. Season with salt.
• Make the pesto:
• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
• Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
• Make the soup:
• Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
• Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
• Do Ahead
• Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

SPRING CLEANING RIBOLLITA

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add leek and cook, stirring occasionally, until softened, 3 minutes. Add carrot, Swiss chard stems and the remaining 2 tablespoons of oil. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hands, stir them in with their juice and cook, stirring occasionally, until all of the liquid is reduced and the mixture is thick, about 5 minutes. Add zucchini, basil sprigs, thyme sprigs, Swiss chard leaves and 8 cups of water, and season with salt and pepper.
• Bring to a boil over high heat, then reduce to medium-high and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in peas, beans and bread, and cook, stirring and mashing up the bread, until most of the bread dissolves and soup thickens, about 10 minutes. Discard basil and thyme sprigs, and season with salt and pepper to taste.
• Divide soup among bowls and finish with the chopped basil. Garnish with cheese, if desired.