I’ve made this recipe several times and its absolutely wonderful- hot and cold. I describe the taste like Spring in your mouth. The vegetables are so light and its a beautiful soup to look at. I have had children like this soup- but I advise you blend it or chop the veggies to a size that is kid friendly.
I’m so glad you like it Nicoletta!
Goodness Greecious! This floated down my throat like a Mardi Gras parade! There’s a party in my mouth….right now!
Beautiful recipe — I absolutely love minestrone soup — and spring is a perfect time for it!
I made this yesterday and served it with a piece of garlic sourdough toast which we dipped in the soup as we ate. Very easy and was wonderful on a cold, rainy day! Husband loved it.
Yum! I’ve been looking for a way to make my current soup rotation a bit more spring-like as the weather is changing and the seasonal veg is getting a bit more colourful – this looks like a perfect addition.
This looks incredible. I was just thinking, ‘I want to find a recipe that’s full of vegetables’ and here was this! :)
Thank you Hank! Just what this girl needs to celebrate spring and finishing taxes. That picture says it all!
What a great recipe!
Tasty, but step 4 should be broken into three steps. Don’t do add, cook, add, cook, add, cook in a single step. I prepped the first two things into the same bowl, so I just cooked them for ten minutes. Sigh.
Good point Walter! I’ve made adjustments to the steps.
I made this soup last weekend, mostly with farmer’s market finds…and it was literally some of the best soup I have ever had. I don’t know for sure what took it over the edge from good to awesome, but if I had to guess, it would be the freshness of the ingredients and the pesto. For greens, I used mostly kale and a handful of spinach. Freshly shelled peas, asparagus…omg SO good. I just wanted to say thank you for the fantastic recipe!
This was one of the best soups I have ever made. Thanks Hank.
So delicious! Added some mild italian turkey sausage, additional amount of veg stock, and small shells.
My husband exclaimed, “You can make this twice a week if you want!”
This soup was delicious!! I added zucchini and pasta to the soup, and used endive & kale as my greens. Tasted great with a chunk of whole grain bread to soak up the broth. Thanks for sharing!
This soup was fantastic, I used baby collard greens… perfect with bread. Thanks for posting!
Wonderful, flavorful soup just as it is. Served w crusty bread & Chardonnay, it was a hit. Leftovers are just as good.
Minestrone soups are a favorite in our house but this one is the best.
Wonderful soup! I was excited to find all the fresh ingredients I needed at my local farmers market last weekend. I’ve never been a fan of peas, until now. Fresh peas put those canned/frozen mush balls to shame! Fresh pesto is also a must.
This would be extra-yummy with fresh green garbanzos (chickpeas). They’re a bit of a pain to shell; sometimes you can find the shelled frozen version.
This soup was delicious! My meat-eating husband thought it was great too. Thanks for a great spring recipe–perfect use for all of the veggies in my my CSA box.
This was absolutely wonderful! Thank you so much for posting it. I replaced the potatoes with cauliflower and added mushrooms & italian chicken sausage. I also used your recipe for pesto but used sesame seeds instead of nuts ’cause that’s what I had. Loved it!
Made this tonight – very easy! I couldn’t get artichoke hearts but I added broccoli and carrot because it was around and had to add some extra broth because there were so many veggies but man is this soup delicious and extremely healthy – exactly what I needed tonight. Thanks!
How does one use fresh artichoke hearts? Boil them, pull out the leaves and cut out the heart? It seems like rather a lot of work… is there an easier way?
Buy them frozen. Much easier. ~Hank
We just started getting local asparagus here in Massachusetts so I made this for our dinner tonight. I used frozen peas, canned artichokes because that is what I had, and fresh spinach for the greens. It was delicious. I will be making this again.
I got a pillow case full of arugula greens that was invading my sister’s garden. i’ll be making some pesto and adding it this soup. Now, i just need to find more uses for all those leaves, as they seem to be too mature for salad eating..
This would be a good use for that rabbit stock I plan to make tonight.
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