Spring Minestrone
Spring Minestrone
Soups and Breads
Ingredients
- 4 teaspoons Fustini's Garlic olive oil, plus additional oil for drizzling
- 2 garlic cloves, peeled and minced
- 1/2 cup fennel, thinly sliced
- 1/2 cup leeks, thickly sliced
- 1-quart vegetable or chicken broth
- 1 cup fresh spring peas
- 1 cup asparagus spears
- 1 cup fiddlehead ferns
- 3 cups spinach pasta noodles, cooked
- salt and pepper to taste
- 1 tablespoon fresh basil
- 2-3 tablespoons parmesan, shaved or grated
Directions
- Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add garlic, fennel, and leeks, stir to combine and sauté, for 2-3 minutes or until tender. Add broth and bring to a simmer. Once simmering, add peas, asparagus, and fiddlehead ferns. Continue to cook until the veggies are tender, about 5-6 minutes. Add cooked pasta and season to taste with salt and pepper. Ladle soup into bowls and sprinkle with basil and parmesan before serving.
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