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.
adapted from Simply Recipes
Feel free to add or remove any vegetables per your preferences!
- 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)