When spring comes into season, it's signals the time to make a minestrone that incorporates all the lush greens from the farmer's market. You can mix and match whatever vegetables are available. This recipe using chicken stock, but you keep it all vegetable forward by using a vegetable stock. Either way, it's a light and luscious soup.
1/4 cup Extra Virgin Olive Oil 1 yellow onion or leek (1 cup), diced 2 teaspoons Wild Oregano & Sage Salt 3 stalks or 1/2 cup diced celery 6 thin spears asparagus, cut diagonally into 1/2 inch 1 cup fresh or frozen peas 1 cup chopped sugar snap peas 6 cups chicken and/or vegetable stock 1 Tablespoon Arugula & Pine Nut Pesto Parmesan Cheese for Garnish
In a saucepan, heat 2 Tablespoons of the olive over medium low heat. Add the onion, celery and one and a half teaspoons of salt. Cook, stirring occasionally, until the onion is soft but not browned. Add the asparagus, peas, sugar snap peas and stock. Cook over medium low heat just until the peas are tender. Taste for seasoning and add more salt as needed.
In a small bowl, whisk together the remaining 2 Tablespoons of olive oil and the Arugula Pesto until smooth consistency. Set aside until ready to serve.
To serve, ladle the soup into bowls. Top with some of the Arugula Pesto mixture and freshly grated Parmesan Cheese.
- Add croutons, rice, fregola or farro to the soup