Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

By: Chef Laura Bonicelli

Spring Green Minestrone is a beautiful monochromatic soup that features asparagus tips and white beans in a fennel-based broth.

Buy your ingredients at your favorite Farmers Market! 

Spring Green Minestrone

about Spring Green Minestrone

Minestrone is a soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and often tomatoes. This version, however, skips the tomatoes, celery, and tomatoes. It relies on fennel and green onions to create its flavor base.

The soup goes together very quickly and makes a delightful light supper or lunch. Serve it with crusty bread or try my Spring Pea Bruschetta recipe.

Eat well and have fun!

don’t forget

Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!

I hope you love this recipe! 

If you want more recipes Join The Club!!!

 

Need some more ideas? Try these:

Roasted Poblano Salad with Black Beans

Mexican Sweet Corn

Basque Gazpacho

Buon Appetito!
email signature

Step by Step Instructions

Spring Green Minestrone

Spring Green Minestrone with Dill and Fennel Frond Pesto

© Chef Laura Bonicelli
Spring Green Minestrone is a beautiful monochromatic soup that features asparagus tips and white beans in a fennel-based broth.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Soups and Stews
Cuisine Italian
Servings 8
Calories 353 kcal

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 4 Thinly sliced spring green onions white and light green parts only
  • 1 small fennel bulb cored, diced, fronds reserved
  • 1/2 teaspoon Kosher salt

=====

  • 8 cups chicken stock

=====

  • 1 cup fresh dill leaves
  • reserved fennel fronds
  • 1/4 cup raw cashews toast for 60 to 7 minutes at 350º F
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon Kosher salt
  • 1/4 cup extra-virgin olive oil

=====

  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 2 cups cooked dried white beans
  • 1 cup cooked French dried green beans
  • 1 cup spring peas

Instructions
 

  • Heat olive oil in a Dutch oven or stockpot. Add the onions, diced fennel bulb, and salt. Cook, often stirring, for 8 minutes, until tender.
  • Add the stock. Bring up to a boil; lower heat to a simmer. While the soup is simmering, make the pesto.
  • Puree the dill, fennel fronds, cashews, Parmesan, garlic, lemon juice, and salt in a food processor or blender until smooth. With the motor running, slowly pour in the oil. Taste and adjust salt if necessary.
  • Add the asparagus and both beans into the stockóCook for 2 minutes. Stir in the peas; cook for 1 more minute. Serve with pesto.

Print - members only.  Please log in or JOIN HERE!

Nutrition

Calories: 353kcalCarbohydrates: 34gProtein: 18gFat: 17gSaturated Fat: 4gCholesterol: 13mgSodium: 677mgPotassium: 892mgFiber: 9gSugar: 7gVitamin A: 728IUVitamin C: 16mgCalcium: 140mgIron: 4mg
Keyword asparagus, Beans
Tried this recipe?Let us know how it was!

More Recipes

Veal Scallopini Piccata

Veal Scallopini Piccata

By: Chef Laura Bonicelli I love the elegance of this quick-skillet Italian classic. The cooked lemon slices in this Veal Scallopini Piccata give the dish a tart and delicious finish. . Buy your ingredients at your favorite Farmers Market! about Veal Scallopini...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!
baked ricotta

Subscribe To Our Newsletter!

Join our mailing list to receive the latest recipes and updates!

You have successfully subscribed!

Pin It on Pinterest