Apr 202013
 

Spring has sprung, and so has my annual spring cold (womp womp).  Apparently “spring fever” isn’t just a phrase?  Instead of enjoying the blossoming flowers and frolicking in the sunshine, I’ve been laying in bed coughing my brains out.  But today it was so great out that I loaded up on cough syrup and took a walk to the farmers market and grabbed some amazing spring produce for a spring minestrone.  


My favorite of these ingredients is this–green garlic.  So gorgeous and so much garlicy flavor.  In addition to the garlic, this soup has asparagus, peas, artichoke hearts, purple potatoes, carrots, swiss chard, green onions, and chickpeas.  You can honestly use any combo of veggies you want, that’s what I like so much about minestrone.  The soup came together in less than an hour, and was so fresh and flavorful. 

Nutritional:  I may have potentially discovered the cure for the common cold with this one.  It’s so packed with nutrients that you body will be all like “bring it on cold, I got this”.  This recipe (before I added the pesto crostini) is also gluten free and vegan.        


Spring Minestrone 
adapted from Simply Recipes
(Serves 4-6)

Feel free to add or remove any vegetables per your preferences!

INGREDIENTS

  • 2 Tbsp olive oil
  • 8 green onions
  • 3 green garlic stalks, or 3 large garlic cloves
  • 1/2 pound baby potatoes, or Yukon gold potatoes cut into chunks
  • 3 carrots, diced
  • 1 15-ounce can of diced tomatoes
  • 1 quart vegetable or chicken stock
  • Salt and pepper to taste
  • 1/2 pound artichoke hearts (fresh or frozen), chopped roughly
  • 1 15-ounce can of chickpeas
  • 1 cup peas (fresh or frozen)
  • 1/2 pound asparagus, cut into 1-inch chunks
  • 2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons
  • 1 handful fresh basil, roughly chopped
  • Optional garnishes:  grated parmesan cheese and pesto (or make whole wheat pesto crostini like I did, general instructions below)

METHOD

1 Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.
2 In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute. Add the potatoes, stir to combine and cook 1 minute.  Add the carrots, stir to combine and cook 1 minute.  
3 Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.
4 Add the artichoke hearts and cook another 5 minutes, then add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. Cook 2 minutes. Add the greens, basil, and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.
5 Turn off the heat and serve topped with grated cheese (and along side pesto crostini!).
 
For the pesto crostini, preheat oven to 400.  Bake whole grain baguette slices for about 10 minutes until crispy, turning once.  Spread each piece with pesto and sprinkle with parmesan (and red pepper flakes if you want).  Switch oven to broil and return to the oven for 2 minutes so parmesan melts.  Serve along with the soup.  
 
Happy Spring!



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