Spring Minestrone

I’ve been making Minestrone soup for years now because it is something that my family would have fairly frequently, but usually in the winter so I decided to add a spring flair to it. This classic Italian soup is one of my favorites because it is packed with vegetables. It’s also super easy to make, and it is great for lunch or a lighter dinner. Give it a taste!

Total time: 35 minutes

Active time: 25 minutes

Yield: 4 to 6 servings

Ingredients

1 yellow onion, chopped

1 russet potato, peeled and cubed

2 large carrots, peeled, halved and chopped

3 stalks of celery, halved and chopped

4 garlic cloves, minced

2 tbsp of olive oil

½ tsp dried parsley

½ tsp dried basil

One bunch of rainbow Swiss chard, coarsely chopped

1 cup of fresh or frozen English peas

1 15 ounce can of cannellini beans with the liquid

1 28 oz can of crushed tomatoes

2 quarts of low sodium chicken broth

One parmesan rind.

2 tsp kosher salt

Freshly ground black pepper

Directions

1. In a large Dutch oven, heat the oil over medium-low heat. Sweat the onion, potato, celery and carrots stirring frequently until tender (8-10 minutes). Season to taste.

2. Add in the garlic and dried herbs and cook for 2 minutes, stirring occasionally.

3. Stir in the Swiss chard and cook until fragrant, 1-2 minutes.

4. Add in the crushed tomatoes, chicken broth and parmesan rind and bring to a boil. Reduce the heat to a simmer and add in the peas and cannellini beans with their liquid. Simmer for 8-10 minutes. Season to taste.

5. Serve with a dollop of pesto, thinly sliced radishes and a sprinkle of parmesan.