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–+ servings

{Minestrone Verde} Spring Minestrone Soup Recipe

One soup that deserves all the attention is this Spring take on minestrone soup made with a parmesan broth, baby potatoes, loads of spring vegetables, and topped with a pistachio parsley gremolata.
5 from 3 votes
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Prep Time 40 minutes
Total Time 1 hour
Course Main, Soup
Cuisine American, Italian
Diet Gluten Free, Vegetarian
Servings 8 servings
Calories 343 kcal

Equipment

  • Cuisinart 14-cup Food Processor
  • Vitamix Blender
  • Silicone Spatula
  • Medium Saucepan
  • Glass Bowls
  • Liquid Measuring Cups
  • Dry Measuring Cups And Spoons
  • 5 1/2-quart Dutch Oven
  • Wooden Spoon

Ingredients
  

For The Gremolata:

  • 1 bunch (about 1 ounce) packed fresh Italian parsley leaves and stems stems reserved for soup
  • 3/4 cup shelled pistachios or raw almonds
  • Juice and zest of 1 lemon
  • 8 medium garlic cloves smashed and divided
  • 3 tablespoons extra-virgin olive oil
  • kosher salt

For The Minestrone:

  • 1/3 cup extra-virgin olive oil plus more for garnish
  • 1 medium yellow onions finely chopped
  • kosher salt
  • Freshly ground black pepper
  • 3 celery stalks finely chopped
  • 12 cups low-sodium chicken or vegetable broth
  • 1 pound baby potatoes halved
  • Parmigiano Reggiano cheese with rind
  • 1 sprig fresh rosemary
  • 8 ounces haricots vert ends trimmed and cut into 1-inch pieces
  • 6 medium zucchini quartered lengthwise then cut crosswise into 1/2-inch pieces
  • 1 pound fresh or frozen shelled sweet peas
  • 1 pound fresh fava beans or 2 cups frozen lima beans

For Serving:

  • Toasted crusty country bread

Instructions
 

  • Make The Gremolata: Combine all the parsley leaves (reserve the stems for the soup), pistachios or almonds, 3 crushed garlic cloves, 3 tablespoons of the olive oil, the lemon juice, and a splash of water in a food processor or blender.
    Process until smooth, then transfer to a bowl. Stir in lemon zest, and season to taste with salt and pepper. Add enough water to make the mixture loose like a pesto. 
    TIP: The gremolata can be made up to two days ahead of time. Store refrigerated in an airtight container.
  • Blanch The Fava Beans: Bring a large pot of heavily salted water to a boil, fill a bowl halfway with ice water, and shell the fava beans. When the water is ready, drop the beans into the water, and boil for 1 to 2 minutes.
    Transfer to ice water until cool. Drain, then remove the fava skins by splitting open the skin and squeezing out the bean. Meanwhile, start the soup.
    TIP: The fava beans can be blanched up to two days ahead of time. Store refrigerated in an airtight container. If you use the lima beans, you can skip this step.
  • Make The Minestrone Broth: Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until soft, about 4 minutes. Add all the broth and bring to a boil over high heat.
    Tie parsley stems together with kitchen string and pot with parmesan rind (reserve the rest of cheese for garnish) and potatoes. Simmer until potatoes are just tender, about 15 minutes. 
    TIP: The soup can be made through this step up to four days ahead of time. Store refrigerated in an airtight container until ready to proceed.
  • Add the zucchini and haricots verts and cook until the beans are bright green and just tender for about 10 minutes. Add fava beans and peas, and cook until the peas and beans are bright green, about 2 minutes.
    Discard parsley and cheese rind and add more salt and black pepper to taste.
    TIP: The soup can be made through this step up to two days ahead of time. Store refrigerated in an airtight container until ready to proceed.
  • Serve The Soup: Divide the soup into bowls, top with a dollop of gremolata and shavings of cheese, and serve with bread, additional cheese, and gremolata passed on the side. Stir in the gremolata just before eating. 

PERSONAL NOTES

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Nutrition

Serving: 1servingCalories: 343kcalCarbohydrates: 42gProtein: 13gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 36mgPotassium: 1067mgFiber: 12gSugar: 12gVitamin A: 1544IUVitamin C: 69mgCalcium: 93mgIron: 4mg
Keyword Spring Soup