Delicious Spring minestrone soup with mint pesto

Spring minestrone soup is a variation of the classic Italian soup that features seasonal spring vegetables. It typically includes a variety of fresh vegetables such as asparagus, peas, zucchini, and spinach, as well as beans such as cannellini beans.

Minestrone soup ingredients

The soup is usually made by sautéing onions and garlic in olive oil until they are fragrant and soft. Carrots and celery are then added and cooked until they begin to soften. Next, the asparagus and zucchini are added and cooked for a few minutes until they are tender but still slightly firm.

The soup is then seasoned with salt, pepper, and herbs such as thyme and rosemary. Chicken or vegetable stock is added to the pot, along with diced tomatoes and cannellini beans. The soup is simmered until all of the vegetables are tender and the flavors have melded together.

Before serving, chopped fresh spinach and peas are added to the soup and cooked until they are wilted and tender. The soup is usually topped with grated Parmesan cheese and served with crusty bread or crostini.

Overall, spring minestrone soup is a healthy and delicious way to enjoy the bounty of spring vegetables. It is easy to make and can be customized to suit your tastes by adding or omitting vegetables as desired.

Spring minestrone soup with mint pesto recipe

Here is a minestrone soup easy recipe

Ingredients for the soup:

 

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup chopped fresh spinach
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• Salt and pepper to taste

Ingredients for mint pesto:

 

• 1 cup packed fresh mint leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions: 

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until the onion is translucent.
2. Add carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally.
3. Add spinach, vegetable broth, diced tomatoes, cannellini beans, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. While the soup is simmering, make the mint pesto. In a food processor or blender, combine mint leaves, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth.
5. Ladle the soup into bowls and top each bowl with a spoonful of mint pesto. Serve hot.
6. Enjoy your delicious and healthy Spring minestrone soup with mint pesto!