I am a soup girl. You can play around with soup, throw all different kinds of random shit in there and see what happens. And this is the type of soup recipe I love and adore: easy, quick, healthy, deeeeelish and loaded with seasonal veggies.
I have a couple different seasonal minestrone recipes I make often in their respective seasons: a heavier roasted-tomato-based winter minestrone full of kale and root veggies and pasta, and a light, brothy summer minestrone featuring fresh, ripe tomatoes, summer squash and a basil pesto garnish. Both are huge hits with the whole fam. So when I came across this spring minestrone recipe in Rachael Ray magazine, I was pumped at the prospect of adding a new minestrone to the line-up.
Even just setting out the ingredients on the counter got me all excited. Asparagus, leeks and peas are stellar in spring, all at their peak flavor. The creamy cannellini beans and chewy pasta add texture and hardiness, and the lemon and parsley lend a subtle herbal brightness, but it’s the fresh whipped ricotta that really kicks ass here. I used my own homemade ricotta (soooo easy, see the recipe here), which just made the soup that much more slurpable. I was banking on having some leftovers for lunch the next day, but alas, this was such a raging success that there was absolutely nothing left after my boys’ second and third helpings.
Looks like there’s a new minestrone in town.
Prep Time | 15 minutes |
Cook Time | 15 minutes |
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