With more sunlight and the weather finally warming up, there’s a new kind of energy around. The energy of fresh starts and new beginnings I suppose.
Delicate white snowdrops, yellow daffodils and purple crocuses are starting to peek through the dirt announcing to everyone that Spring has finally arrived. We’re staying busy rifling through seed catalogs, starting to plant seedlings for the greenhouse, and our dinner conversations have turned to debates over which edible flowers to grow and whether buff orpington's’ or cuckoo marans’ are friendlier chickens.
And as much as I love the roasted squash, bright citrus, and heartier fare of Winter, I’ve found myself craving tender spears of asparagus, crisp snap peas, spicy radishes, rainbow chard, all of the fresh herbs, and above all else . . . sunshine.
But early Spring in the Pacific Northwest is a strange time, where the weather can’t quite make up its mind. So recipes that are fresh AND cozy are a very good thing. And this Springtime Minestrone fits the bill. It’s perfect for a simple weeknight dinner and even better with a warm loaf of sourdough.
SPRING GREEN MINESTRONE
1 T extra virgin olive oil
1 leek, sliced thin
1 quart chicken or vegetable stock
1 bulb fennel, chopped
1 small package tortellini
1 can cannellini beans, drained
1 large bunch rainbow chard, sliced thin
1 cup fresh (or frozen) green peas
1/4 cup chopped fresh mint
1/2 tsp salt
Fresh black pepper to taste
fresh grated Parmesan for serving ( you can add the rind to the soup for more flavor if desired)
INSTRUCTIONS
Heat the olive oil over medium high heat in a large pot. Add the chopped leek and saute until soft (about 4-5 minutes). Add the fennel, swiss chard, white beans, peas, salt and pepper.
Cook until veggies are just tender.
Add the stock and bring to a gentle boil. Add the tortellini and continue cooking until pasta is tender (about 3-5 minutes). Ladle soup into bowls and serve with freshly grated Parmesan cheese and fresh mint.
Happy Spring!
P.S. if you’re looking for something to make for Easter morning these Lemon muffins are pretty delicious!