Spring Minestrone
Servings
appx. 4
people
Servings
appx. 4
people
Ingredients
2
tsp
Garlic EVOO
(plus additional oil for drizzling)
2
tsp
Butter EVOO
(plus additional oil for drizzling)
2
garlic cloves
peeled and minced
1/2
cup
fennel
thinly sliced
1/2
cup
leeks
thickly sliced
4
cups
vegetable or chicken broth
1
cup
fresh spring peas
1
cup
asparagus spears
1
cup
fiddlehead ferns
3
cups
spinach pasta noodles
cooked (you can also use your choice of pasta)
salt and pepper
to taste
1
tbsp
fresh basil
2-3
tbsp
parmesan
shaved or grated (optional garnish)
Instructions
Heat oil in a large pot over medium-high heat. Once the oil is hot, add garlic, fennel, and leeks, stir to combine, and sauté for 2-3 minutes or until tender.
Add broth to the pot and bring to a simmer.
Once simmering, add spring peas, asparagus, and fiddlehead ferns. Continue to cook until the veggies are tender, about 5-6 minutes.
Add cooked pasta and season to taste with salt and pepper. Ladle soup into bowls and sprinkle with basil and parmesan before serving.