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 favoriteย Farmers Market!ย
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!ย
If you want more recipes Join The Club!!!
Need some more ideas? Try these:
Step by Step Instructions
Spring Green Minestrone with Dill and Fennel Frond Pesto
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 350ยบ 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 stock. Cook for 2 minutes. Stir in the peas; cook for 1 more minute. Serve with pesto.
Nutrition
More Recipes
Asiago Eggplant
Take me to the lesson... Asiago Eggplant Crisp on the outside, creamy on the inside. This is a lovely addition to an antipasti platter or a delicious side dish. 1/2 cup mayo1 tablespoon green onion -- minced (white and light green parts only)1 large eggplant -- cut...
Potato Chestnut Gratin
Take me to the lesson... Potato Chestnut Gratin The perfect combination of potatoes and chestnuts has never been better. 9x12 oval gratin dish 2 pounds medium yellow potatoes=====2 tablespoons unsalted butter1/3 cup finely chopped shallots4 cloves garlic --...
Lemon Curd
Take me to the lesson... Lemon Curd A dollop of lemon curd is a sweet and tangy addition to cakes, cookies, and gelato. 5 egg yolks1 cup sugar2 lemons -- zested and juiced (enough for 1/3 cup juice)1 stick salted butter -- cut into 1-inch pieces and chilled Add about...
Recent Comments