Soup Season Has Arrived!

Green Spring Minestrone Soup

What you’ll need:

  • ½ bunch mustard greens
  • 1 stalk leeks
  • 5 oz broccolini
  • 1 can white beans
  • 2 cloves garlic
  • 1 cup pearl onions
  • 1 t. vegetable base
  • 1 cup peas
  • ½ cup shredded parmesan
  • ⅙ bunch parsley
  • ¼ bunch chives
  • 2 T. Pesto
  • Parchment paper

 

Directions:

  1. Preheat oven to 375
  2. Prep Veggies
    1. Wash all veggies
    2. Tear mustard greens from stem into bite size pieces
    3. Trim root and tops off stalk of leeks, cut lengthwise and then chop crosswise. Place in bowl of cold water to let dirt rinse off
    4. Cut broccolini into 1 inch pieces
    5. Rinse and drain white beans
    6. Rinse parsley and chop
    7. Finely chop chives
  3. Heat 2 T. olive oil in soup pan
  4. Saute garlic cloves and then remove
  5. Drain leeks and add them and pearl onions to pot, cook 5 min
  6. Add broccolini, cook 4 min
  7. Add vegetable base + 4 cups water and whisk
  8. Add white beans
  9. Bring pot to a boil then simmer for 10 minutes
  10. Add peas and mustard greens, cook 2 min
  11. Stir in pesto, parsley and chives
  12. Add salt and pepper

 

#plated