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Italian Recipes Soups Spring

Springtime Minestrone

Springtime Minestrone

Minestrone is perhaps the greatest way of bringing together the best of seasonal produce in one dish. My last recipe for this ‘big soup’, Autumnal Minestrone, unified leeks, beans and carrots in a delicious broth, which proved to be pleasantly warming and hearty. This springtime rendition lightens things up a little with fennel, peas and spring onions, evoking the time of year in both colour and flavour.

As noted in my previous minestrone recipe, you needn’t loyally follow the ingredients listed below. For instance, asparagus and cauliflower are both coming into season in Britain and small slices/florets of each would combine perfectly with the essence of the dish. If you intend to add asparagus to the mix, try to stay British (if in Britain), as you’re likely to purchase a crisper shoot. Indeed, there’s some exceptional Wye Valley asparagus in most green grocers at the moment (In Bristol, at least).

Springtime Minestrone

Whatever form your minestrone takes, make sure to keep it season as it’s the whole point of the exercise. Besides, being fully aware of seasonal produce can really help keep food expenditure down as supply of certain ingredients increases during defined times of the year. An added benefit of shopping with seasonality in mind is that your vegetables and fruit and likely to be at their best. For instance, in the summer strawberries will be at their sweetest and most vibrant and in spring asparagus at its crispest.

n.b. I hope you like my new green bowls! (£2.99 each, down from £15)

Springtime Minestrone

Serves 3-4

Ingredients:

• 1 onion, finely sliced

• 1 stick of celery, finely sliced

• 1 bulb of fennel, roughly chopped

• 2 cloves of garlic, mashed

• 1 tomato, squished

• 50g of bacon or pancetta, finely chopped

• 1-1.5 litres chicken stock

• 2 bay leaves

• A few sprigs of fresh thyme

• 100g dried spaghetti, broken up

• 30g butter

• 80g garden peas

• 2 spring onions, finely sliced

• Olive oil

• Salt

• Pepper

Method:

1. Begin by frying your onion, celery, fennel and garlic in a good slosh of olive oil. Once soft add the bacon/pancetta and allow to colour a little. Add the tomato and 1 litre of the stock, bay leaves, thyme and butter. Leave to simmer for half an hour with the lid on.

Springtime Minestrone

2. Remove the thyme twigs, add the spaghetti and cook until soft. Tip in the peas, boil for a further 5 minutes, top up with more stock if necessary, season and serve topped with spring onions.

Springtime Minestrone

Cost: As a hearty, seasonal soup, this minestrone performs in every category of frugal feeding. Indeed, the entire pot, plenty for four, should set you back no more than around £3.20 – a truly cost-effective treat!

108 replies on “Springtime Minestrone”

Haha! I’m totally stressed about the VVP. It’s not just the post, but I play good cop bad cop all day the event of. No one gets how to link, heaps don’t post… It’s a bit of a mess. Ah well.

Sorry I have been quiet lately…it isn’t by choice! For some reason, I wasn’t able to comment on your blog using my new RSS Feed Reader but its all good now 🙂 (you might regret it! 😉 )

You may live to regret saying that Nick! ;). Are you entering the Virtual Vegan Potluck this year? Hope so, and Im entering as well! (Don’t faint). I O.C.Ded my way through my recipe the other day and have it all done and dusted and ready to post on the day 🙂

I just made this for my lunch and it’s delicious! I used carrot instead of celery because it’s Autum in Tassie, plus i had no celery. I love these tastey recpies where i have all the ingredients on hand.

Well isn’t this just so delicious! Just what I’m in need of this week. A springtime Minestrone. Still cold here and a spring soup is perfect. I have to tell you, your blog is looking super sharp Frugal. As is your photography. Fabulous!

Ha! I did notice those Staub bowls immediately – I have been lusting after something similar for a while but have been put off by the price tag so lucky you for finding them at such a great price!

The soup looks wonderful by the way – I love a good Minestrone and this looks exactly the way it should be, showcasing the best of spring in vegetable form without cooking anything to death! And beautiful shots as well!

I made this recipe tonight for my family of four, my husband and I plus 2 kids ages 5 and 2yo. It was a huge hit, def will be making again. It is super rare that both kids enjoy the same dish. Thanks for sharing the recipe. I love your photos and your blog.

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