CLASSES

Spring Minestrone

Soup isn't just for winter! This colorful vegetarian soup utilizes the best of spring's bounty.

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Yield: 4-6 servings

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Active Time: 45 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

3 tablespoons extra virgin olive oil
1 leek, white and tender green part halved, thinly sliced and washed
1/2 fennel bulb, small dice
1 stalk celery, small dice
1 carrot, small dice
1 clove garlic, minced
1/2 to 1 teaspoon red chili flakes
1 cup canned garbanzo beans, drained and rinsed
28-ounce can whole tomatoes, lightly crushed with their juice
4 cups chicken or vegetable stock
1 tablespoon red wine vinegar
1 teaspoon dried oregano>
1 bay leaf
Salt and pepper to taste
1/2 pound green beans, cut into bite-size pieces
1 small zucchini, small dice
1 cup uncooked small-shaped pasta of choice
Grated Parmesan cheese for garnish

Heat a large, heavy pot over medium heat and add olive oil. Sauté the leek and fennel until lightly caramelized, about 10 minutes.
Stir in the celery and carrot, and sauté for 5 additional minutes. Add the garlic and chili flakes, and cook an additional minute.
Mix in the garbanzo beans, tomatoes, stock, vinegar, oregano and bay leaf. Bring to a boil, and then reduce to a simmer. Cook for about 20 minutes, or until the vegetables are tender.
Add the green beans, zucchini and pasta, and simmer for about 10 minutes, or until the pasta is cooked.
Season with salt and pepper to taste, and garnish with a grating of Parmesan cheese.