I know to make this soup whenever I can get asparagus, artichokes and peas all at the same time. These vegetables form the backbone to the soup. Another good thing about this minestrone is that it takes only about an hour to make, from start to finish, including prep time. Classic minestrone takes at least a couple hours to make. There’s something to be said for a quick version. Keep in mind that the ingredients below are a guide. Minestrone is supposed to be free-form, with whatever looks good at the produce market. Don’t like artichoke hearts? Skip them. Despise chickpeas? Use some other bean. Just be sure to use lots of different kinds of vegetables and you’ll be fine. The other key to this recipe is to build the soup like a house. Don’t toss everything in all at once, or some vegetables will be overcooked and some undercooked. This is why when you read the recipe below you will see that I add ingredients little by little. Feel free to use canned or frozen vegetables in some cases. I use canned chickpeas and will often use frozen peas, which are almost as good as fresh. For a special occasion, use all fresh ingredients, though, as you can definitely taste the difference.
Check Out Our Other Minestrone Recipes
Classic Minestrone Soup Summer Minestrone Chicken Minestrone with Basil Pesto
Scrub potatoes and cut them into 1-inch chunks. Either trim fresh artichokes down to their hearts and chop the hearts (see How to Trim Artichokes) or chop up defrosted frozen artichoke hearts. Add the potatoes, and cook 1 minute more. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute. Serve topped with grated cheese. Summer Minestrone - here on Simply Recipes Classic Minestrone - here on Simply Recipes Spring Green Minestrone - from La Tartine Gourmande Spring Ragout - from 101 Cookbooks
