Spring Vegetable Minestrone Soup Recipe | Gimme Some Oven (2024)

Ingredients

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• 2 Tbsp. olive oil
• 2 large shallots (or 1 large onion), finely diced
• 3/4 cup dry white wine
• 5 cloves garlic, minced
• 1/8 tsp. cayenne pepper
• 1 1/2 cups diced carrots
• 1 1/2 cups diced potato (Yukon gold, red, Russett, etc.)
• 1 cup diced celery
• 4 cups chicken or vegetable broth
• 12 Italian parsley sprigs
• 8 fresh thyme sprigs (or 2 tsp. dried thyme)
• 2 bay leaves
• 1 cup snow peas, stems trimmed and cut into 1/8″-wide slices
• half a bunch (1/2 lb.) asparagus, ends trimmed and cut into 1″ pieces
• 3 cups lightly packed spinach leaves

Optional garnishes:

• minced fresh tarragon
• parmesan cheese
• a slice of Italian bread or fresh-baked croutons

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1. Heat oil in saucepan over medium-high heat. Add shallots (or onion), and saute 2 minutes, or until shallots begin to soften. Add wine, garlic and cayenne. Simmer 4 minutes.
2. Add carrots, potato and celery, and saute 1 minute. Add broth and 4 cups of water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
3. Stir in snow peas, asparagus and spinach. Cover, and simmer 5 minutes more. Remove herb bundle, and discard. Season with salt and pepper. Ladle soup into bowls, add garnish(es) if desired, and serve.

Recipe adapted from Vegetarian Times