Spring Minestrone

Spring Minestrone

Serves 4
This recipe comes to us courtesy of Heidi Swanson of 101 Cookbooks, a recipe journal. Here's what Heidi says about this recipe, featured on the cover of her book: "I like to serve it over brown rice. It's a great lunch recipe, and you can tweak it in many different ways depending on what you have on hand.
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 1 clove garlic, minced
  • 3/4 cup medium-grain brown basmati rice, rinsed
  • 6 cups vegetable stock
  • 1 cup sugar snap or snow peas, trimmed and cut in half diagonally
  • 8 spears asparagus, trimmed and diagonally sliced into 1-inch pieces
  • 1/2 cup green peas, fresh or frozen (not canned)
  • Fine-grain sea salt and freshly ground pepper
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Heat the olive oil in a large saucepan over medium-high heat, then add the shallots and garlic and sauté for a couple of minutes until soft.
Add the rice and cook, stirring for 1 minute, then add the stock and bring to a boil. Cover, lower the heat, and simmer until the rice is just tender, 35 to 45 minutes.

Add the sugar snap peas, asparagus, and green peas, and season with a few healthy pinches of salt and a few grinds of black pepper. The key to making this soup truly delicious, is getting the seasoning right, so if you need more salt, add some and taste again. Taste and adjust.

Simmer for another 2 or 3 minutes and serve immediately; this way the vegetables stay crisp and bright.
Nutritional Info: 
Per Serving: 230 calories (80 from fat), 9g total fat, 1.5g saturated fat, 5mg cholesterol, 480mg sodium, 29g carbohydrates, (9 g dietary fiber, 3g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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