Now some people might wonder why I'd dedicate the last week of May to some posts about spring soups. Well, if you are like me, you know (or are) someone who deals with spring allergies or has the occasional spring cold. If that's the case, you know how helpful it can be to have some comforting soup on hand. Beyond that, spring produce brings unique opportunities to take advance of freshness and variety to get your body everything it needs to heal. So this week, grab your stockpot after your trip to the garden, farmer's market, or CSA farm and get ready to bring the best kind of comfort food to the table.
I love making this soup in the first couple weeks of our CSA (Community Supported Agriculture) share season. Our box is packed with all the delicious green of spring and after we've snagged some of it for spring-inspired brunches and salads, this soup usually makes an appearance at our table. Inspired by traditional minestrone, this version leans hard on spring's greenest, greatest offerings. If you have other items you want to include - I'm thinking ramps, nettles, or leeks - feel free to add them, use them instead of other ingredients, or mix and match as you see fit. The additional flavorings for this one are pretty limited and the result is a soup that shines with the flavors of the season.
I love making a grilled cheese sandwich or panini to enjoy with this soup. You can dip your sandwich if you'd like and let the flavors mingle. You could aim for a salad, but given the plethora of vegetables in the soup, something a touch heartier alongside makes sense. I've also been known to have a slice of focaccia alongside as well. However you opt to serve it, enjoy!
Spring Minestrone
- 5 large scallions
- 6 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 4 large garlic cloves, sliced
- ½ teaspoon crushed red pepper, plus more for serving
- ½ teaspoon dried dill
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 2 quarts vegetable broth
- 6 ounces orzo or other small pasta
- 1 pound thin asparagus, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 6 ounces fresh sugar snap peas, strings removed, peas cut diagonally into ¾-inch pieces
- 1 cup sweet peas
- 2 ½ cups baby spinach
- Grated Parmesan, for serving (omit for a dairy free, vegan soup)
Cut the white and light green parts of the scallions into thin slices; cut dark green parts into 1-inch pieces. Heat the olive oil in a large saucepan over medium. Add the green onions, yellow onion, garlic, crushed red pepper, dill, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook, stirring occasionally, until the vegetables are just softened, about 5 minutes. Add the broth and bring to a boil over medium-high heat. Cover the saucepan and reduce the heat to low; cook, undisturbed, until the broth is well flavored, 10 to 15 minutes. Uncover and stir in the remaining ¾ teaspoon salt and ⅛ teaspoon black pepper.
Bring the soup to a simmer over medium-high heat. Add the orzo, and cook, stirring occasionally, 6 minutes. Stir in the asparagus, cannellini beans, sugar snap peas, and sweet peas. Cook, stirring occasionally, until the pasta is al dente and the vegetables are crisp-tender, about 3 minutes. Add the spinach and stir until just wilted, 30 seconds to 1 minute. Serve immediately with additional crushed red pepper and grated cheese.
- Yields: 8-10 servings
- Preparation Time: 40 minutes