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!
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:
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 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 stock. Cook for 2 minutes. Stir in the peas; cook for 1 more minute. Serve with pesto.
Nutrition
More Recipes
Asparagus Refrigerator Pickles
By: Chef Laura Bonicelli Here's the best part! These pickles are so easy! Seriously, you don't need to be a master chef or spend hours in the kitchen to make them. With just a few simple steps, you'll have a jar filled with crunchy, tangy goodness that will leave you...
Asparagus with Citrus and Herb Dressing
Take me to the lesson... Asparagus with Citrus and Herb Dressing 1 1/2 pounds asparagus -- trimmed evenly=====2 large lemons -- zested and juiced1 large orange -- zested and juiced2 cloves garlic -- minced2 tablespoons fresh basil -- finely chopped2 tablespoons fresh...
Sourdough Pretzel Focaccia
By: Chef Laura Bonicelli If you're a fan of pretzels and focaccia, here's your new favorite recipe: Sourdough Pretzel Focaccia! You're welcome! about Sourdough Pretzel FocacciaImagine a simultaneously salty, alkaline, and wonderfully chewy crust—the signature...
Recent Comments