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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!