Spring Minestrone

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This simple soup highlights the vegetables of the season.

Recipe Ingredients

  • 2 tablespoon Olive Oil
  • 6 pieces Green Onions
  • 2 pieces Garlic Cloves
  • 1 pound Fingerling Potatoes
  • 1 can Diced Tomatoes, approx 15 oz.
  • 4 cups Vegetable Broth
  • 1/2 pound Artichoke Hearts, fresh or frozen
  • 1 can Garbanzo Beans, approx 15 oz, rinsed and drained
  • 1 cup Peas
  • 1/2 pound Asparagus
  • 2 cups Spinach
  • 1/4 cup Pesto Sauce
  • 1/2 cup Parmesan, grated


1. Chop green onions and separate into whites and greens.  Peel and mince garlic cloves. Combine with white parts of onion. 2. Scrub potatoes and cut into one inch chunks unless they are already bite size.  Thaw and chop the artichoke hearts. 3. Heat olive oil in large pot over medium high heat.  Add the white parts of the green onions and the minced garlic.  Saute one minute. 4. Add potatoes and cook one more minute.  Add tomatoes and vegetable stock then simmer for ten minutes.  5. Add the beans and peas.  Cook another five minutes then add asparagus and artichoke hearts.  Cook two minutes then add the spinach and the green parts of the onion.  Stir to combine and cook one more minute.  6.  Add the pesto, season with salt and pepper.  Spoon into individual bowls and top with parmesan cheese.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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