Spring Minestrone
6 servings
45 minutes
Spring minestrone is the embodiment of Italian culinary refinement and freshness. This vibrant soup originated in the rural areas of Italy, where seasonal vegetables formed the basis of simple yet rich flavors. The combination of fennel, asparagus, cauliflower, and fresh basil creates a delicate, aromatic broth that fills the kitchen with spring notes. The light sweetness of plum tomatoes balances with the spiciness of garlic, while the firm pieces of spaghetti provide textural variety. The finishing touch is a spoonful of pesto that adds a rich, herbal note to the soup. This dish is perfect for both a light lunch and a cozy dinner. Spring minestrone is not just a soup but a celebration of seasonal ingredients that can warm the soul and fill the heart with the warmth of the Italian sun.
1
Bring the pot with broth to a boil, then prepare all the vegetables and set them aside.
- Chicken broth: 1.5 l
2
Cut the fennel in half, slice it, and chop it finely. Remove the woody ends of the asparagus, chop the stems finely, and leave the tips whole. Break the cauliflower into small florets. Cut the zucchini into small cubes about 1 cm on each side.
- Fennel: 1 piece
- Green asparagus: 100 g
- Cauliflower: 1 head
- Baby courgettes: 1 piece
3
Blanch tomatoes in boiling water for 30 seconds, peel them, cut in half, remove seeds, and chop finely.
- Plum tomatoes: 6 pieces
4
Spray a deep skillet with olive oil and place it over medium heat.
- Olive oil: 60 ml
5
Finely chop the garlic and green onion and add them to the pan with the fennel. Sauté lightly for 15 minutes; they should not brown.
- Garlic: 2 cloves
- Spring onion: 30 g
- Fennel: 1 piece
6
Chop the green beans and peas finely, break the spaghetti into small pieces, then add to the pan and pour in hot broth.
- Green beans: 300 g
- Snap peas: 100 g
- Spaghetti: 100 g
- Chicken broth: 1.5 l
7
Bring to a boil and simmer on low heat for 10 minutes. Finely chop the basil leaves.
- Green basil: 15 g
8
Season the soup with salt and black pepper and serve in large bowls with a spoonful of fresh pesto in the center, sprinkled with chopped basil and drizzled with extra virgin olive oil.
- Salt: to taste
- Ground black pepper: to taste
- Pesto: 6 tablespoons
- Green basil: 15 g
- Extra virgin olive oil: to taste
