Spring Vegetable Minestrone

Name: Spring Vegetable Minestrone
Ingredients: 3 Tbs. olive oil, plus more for drizzling; 2 large shallots, finely diced; 3/4 cup dry white wine; 3 large cloves garlic, minced (1 Tbs.); 18 tsp. cayenne pepper; 3 medium carrots, peeled and cut into 1/4-inch dice (113 cups); 1 large Yukon gold potato, peeled and cut into 1/4-inch dice (113 cups); 2 medium young turnips, peeled and cut into 1/4-inch dice (113 cups); 4 cups low-sodium vegetable broth; 12 Italian parsley sprigs; 8 fresh thyme sprigs; 2 bay leaves; 10 oz. fresh or frozen shelled peas (2 cups); 4 oz. snow peas, stems trimmed and cut into 18-inch-wide slices (1 cup); 3 cups lightly packed spinach leaves (2 oz.); 2 Tbs. minced fresh tarragon, for garnish

16 ingredients

15 steps

Ingredients

3 Tbs. olive oil, plus more for drizzling
2 large shallots, finely diced
3/4 cup dry white wine
3 large cloves garlic, minced (1 Tbs.)
18 tsp. cayenne pepper
3 medium carrots, peeled and cut into 1/4-inch dice (113 cups)
1 large Yukon gold potato, peeled and cut into 1/4-inch dice (113 cups)
2 medium young turnips, peeled and cut into 1/4-inch dice (113 cups)
4 cups low-sodium vegetable broth
12 Italian parsley sprigs
8 fresh thyme sprigs
2 bay leaves
10 oz. fresh or frozen shelled peas (2 cups)
4 oz. snow peas, stems trimmed and cut into 18-inch-wide slices (1 cup)
3 cups lightly packed spinach leaves (2 oz.)
2 Tbs. minced fresh tarragon, for garnish

Directions

1

Heat oil in saucepan over medium-high heat.
2

Add shallots, and saute 2 minutes, or until shallots begin to soften.
3

Add wine, garlic, and cayenne.
4

Simmer 4 minutes.
5

Add carrots, potato, and turnips, and saute 1 minute.
6

Add broth and 5 cups water.
7

Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup.
8

Season with salt and pepper, if desired.
9

Cover, and bring to a boil.
10

Reduce heat to medium-low, and simmer 20 minutes.
11

Stir in peas, snow peas, and spinach.
12

Cover, and simmer 5 minutes more.
13

Remove herb bundle, and discard.
14

Season with salt and pepper, if desired.
15

Ladle soup into bowls, sprinkle with tarragon, drizzle with olive oil, and serve.