30 minutes
A vibrant and healthy minestrone soup featuring a blend of fresh spring vegetables like asparagus, peas, and spinach.
Fennel Bulb, trimmed and cut into bite-size pieces
each
Green Garlic, trimmed and chopped
each
Leek, cleaned and chopped
each
cups
Chicken Or Vegetable Broth
cups
Shelled Peas
cups
Asparagus, trimmed and sliced on the diagonal into ½-inch-thick pieces
0 lb
Spinach, generous handful
cups
1. Prepare the Soffritto
Prepare the soffritto by heating a sauté pan over medium heat. Add the fennel, green garlic, leeks, and any additional soffritto ingredients you prefer, such as onions and celery. Cook these vegetables until they are softened, ensuring they do not brown.
2. Combine Soffritto with Broth
Transfer the prepared soffritto to a large pot. Pour in a combination of water and broth, using equal parts of each for a balanced flavor. Bring this mixture to a boil, and once boiling, reduce the heat to a simmer. Allow it to simmer for about 10 minutes.
3. Add Peas and Asparagus
Add the shelled peas and asparagus pieces to the pot. Let them cook for about 5 minutes, which should be enough time for the vegetables to become tender yet still vibrant and crisp.
4. Add Spinach
Immediately after, stir in a generous handful of spinach and cook just until it wilts, which will only take a minute or two.
5. Cool and Serve
If you are not planning to serve the soup immediately, cool it quickly by placing the pot in an ice bath to help maintain the bright green color of the asparagus. Serve the Garden-Fresh Springtime Minestrone hot.
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