Minestrone soup is a popular Italian soup, but there’s no set recipe because the vegetables used change with the season. You can count on the soup having a tomato base and usually a yummy bean.
The most common vegetables used are onion, carrot, and celery, but it’s totally up to the cook and what produce is available.
I filled this Spring Minestrone Soup with lots of green veggies, including asparagus, swiss chard, sweet green peas!
Recipe by Katie Mae
Makes about 2½ quarts | Ready in 25 minutes | Stores 5 days in fridge
- 1 stalk green garlic (white and light green parts only), thinly sliced
- 1 bunch of green onion (white and light green parts only), thinly sliced
- 3 Yukon gold potatoes, diced
- 14 oz canned diced tomato, no salt added
- 1 quart low-sodium vegetable broth
- 2 teaspoons Italian seasoning
- 1 bunch of asparagus (8 oz)
- 2 cups thinly sliced swiss chard
- 1 cup green peas
- 1 packed cup basil leaves, thinly sliced
- ¼ teaspoon black pepper, or more to taste
- ¼ cup pine nuts, coarsely chopped (optional)
- 1 lemon, sliced into wedges
- Add onion, garlic, potatoes, and diced to tomatoes to a pan over medium-high heat. Dry-sauté for a for 5 minutes, stirring occasionally.
- Add the vegetable broth and Italian seasoning. Bring to a boil and then reduce the heat to low-medium. Let the vegetables cook with a strong simmer for about 10 to 15 minutes until the potatoes are close to fully tender.
- When the potatoes are almost cooked to your liking, add the asparagus, swiss chard, and green peas. Simmer for a few more minutes, until the asparagus is bright green and tender.
- Turn off the heat and stir in the fresh basil and black pepper.
- Ladle the soup into individual serving bowls. Squeeze a bit of lemon juice in each and sprinkle the chopped pine nuts over top.