Spring Minestrone Soup

Makes 4-6 servings 

Ingredients

2 tablespoons extra virgin olive oil

1 large bulb fennel, cored and sliced

2-3 cloves garlic, minced

1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks

1 (15 oz.) can of diced tomatoes

4 cups vegetable stock

1 (15 oz.) can white beans, rinsed and drained 

1/2 pound asparagus, cut into 1-inch chunks

2-4 tbsp. chopped fresh parsley

Grated Parmesan or Pecorino cheese for garnish (optional)

Salt and pepper to taste

  1. Heat oil in a large stockpot over medium heat. Saute fennel until translucent, 4-5 minutes. Add garlic and cook for another 2-3 minutes. 

  2. Add tomatoes, stock, and salt and pepper to taste, and bring to a simmer. Add potatoes. Cover, reduce heat to low. Simmer for about 10 minutes. 

  3. Add beans, and asparagus, and cook for another 4-5 minutes. Add parsley, and cook for another 2-3 minutes. 

Tips

  • Throw in a little pesto for a delightful bump of flavor!

Ben Mastracco