Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons.
This version celebrates springtime, when fresh, new vegetables begin to show up at the market.
These vegetables form the backbone to the soup.
Elise Bauer
There’s something to be said for a quick version.
Keep in mind that the ingredients below are a guide.
Minestrone is supposed to be free-form, with whatever looks good at the produce market.
Elise Bauer
Don’t like artichoke hearts?
Use some other bean.
Just be sure to use lots of different kinds of vegetables and you’ll be fine.
Elise Bauer
The other key to this recipe is to build the soup like a house.
Don’t toss everything in all at once, or some vegetables will be overcooked and some undercooked.
This is why when you read the recipe below you will see that I add ingredients little by little.
Elise Bauer
Feel free to use canned or frozen vegetables in some cases.
I use canned chickpeas and will often use frozen peas, which are almost as good as fresh.
If you are using regular garlic cloves, put them with the white parts of the green onions.
Elise Bauer
Scrub potatoes and cut them into 1-inch chunks.
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 saute for 1 minute.
Elise Bauer
Add the potatoes, and cook 1 minute more.
Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock.
and cook another 5 minutes
and cook another 5 minutes.
Elise Bauer
Add the asparagus and artichoke hearts (if using frozen artichoke hearts).
Add the greens and the green parts from the green onions and green garlic, if using.
Stir well to combine and cook 1 minute.
Elise Bauer
Turn off the heat and stir in the pesto.
Serve topped with grated cheese.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
