Fustini's Oils and Vinegars
Spring Minestrone

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Spring Minestrone


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Spring Minestrone



  • 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


Step 1. 

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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