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This is a wonderfully easy and delicious soup. It’s become my go-to recipe when my husband wants a warm soup while we’re roasting in the s. Alabama heat and humidity!
Made this tonight and my husband and I both really liked it. I think the only thing I subbed out was the chickpeas as we don’t eat them. Everything else went in as written. May add some fresh zucchini or yellow squash finely diced near the end next time as I think you used a great veggie combo. This will be a keeper.
So excited to try this soup! Long time follower of your recipes, Hank, and can’t wait to give this one a try (once spring finally arrives here in Montreal)!
What step do you add the fresh artichoke, if using?
Hi, Genie! Emma here, managing editor for Simply Recipes. You add the fresh artichoke hearts in Step 4! Enjoy!
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.
Hi Elise, 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.