Spring Minestrone
Soups • Italian
Description
Spring Minestrone
Ingredients
- Pesto 6 tablespoons
- Chicken Broth 0 qt
- Fennel 1 piece
- Asparagus 5 oz
- Cauliflower 1 head
- Young zucchini 1 piece
- Yellow Cherry Tomatoes 6 pieces
- Olive Oil 0 fl oz
- Garlic 2 cloves
- Scallions 0 oz
- Chinese green beans 10 oz
- Snap Peas 5 oz
- Spaghetti 5 oz
- Fresh basil leaves 0 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring a pot of broth to a boil, then prepare all the vegetables and set them aside.
Step 2
Cut the fennel in half, slice it, and chop it finely. Trim the woody ends off the asparagus, chop the stems finely, and leave the tips whole. Cut the cauliflower into small florets. Dice the zucchini into small cubes about 1 cm on each side.
Step 3
Blanch the tomatoes in boiling water for 30 seconds, peel them, cut in half, remove the seeds, and chop finely.
Step 4
Drizzle a deep skillet with olive oil and place it over medium heat.
Step 5
Finely chop the garlic and green onions and add them to the skillet along with the fennel. Sauté lightly for 15 minutes; they should not brown.
Step 6
Chop the string beans and peas finely, break the spaghetti into small pieces, then add them to the skillet and pour in the hot broth.
Step 7
Bring to a boil and simmer over low heat for 10 minutes. Finely chop the basil leaves.
Step 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 first-press olive oil.
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