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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spring Minestrone Soup Recipe

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This recipe for Spring Minestrone Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
2 stalks celery, finely chopped
2 leeks (white and light green parts only), finely chopped
1 onion, finely chopped
kosher salt and pepper
12 oz red potatoes, cut into 1/2-in pieces
8 sprigs fresh thyme
1 lb asparagus, trimmed and cut into 1-in pieces
6 oz sugar snap peas, halved
1 15-oz can white beans, rinsed
chopped dill and crusty bread, for serving
Directions:
Directions:
1) Heat oil in a Dutch oven on medium. Add celery, leeks, onion, and 1/2 tsp salt, and cook, covered, stirring occasionally, until tender, 5-7 minutes.

2) Add potatoes, thyme, 3/4 tsp each salt and pepper, and 6 cups water and bring to a boil, then simmer 8 minutes. Add asparagus and simmer 2 minutes.

3)Add sugar snap peas and beans and simmer until vegetables are just tender, 3-4 minutes more. Discard thyme sprigs. Sprinkle soup with dill and serve with bread, if desired.

 

 

 

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