Soups

Spring Minestrone

In Italian, the word minestrone means “big soup,” referring to how the dish originated as a mix of whatever vegetables home cooks had on hand. In that spirit, this minestrone uses veggies available in spring, like green beans, kale and peas. Chop the ingredients for a rustic texture, or dice them for a more refined soup.

Ingredients

  • 2 Tablespoons Challenge Dairy Butter
  • 1 leek, white and pale green parts only, tough outer layer removed, sliced into ¼"-thick rounds
  • 3-4 small spring carrots (about 4 ounces), peeled and chopped
  • 2 celery stalks, chopped
  • Kosher salt
  • freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 1 can cannellini beans, drained and rinsed
  • 6 cups unsalted chicken stock, plus more as needed
  • ½ pound fresh green beans, ends trimmed and cut into 1-inch pieces
  • 1 bunch kale, stems discarded and leaves sliced into ½-inch ribbons
  • ¾ cup small pasta (such as shells or ditalini)
  • ¾ cup peas (fresh or frozen)

Directions

  • 1
    Melt butter in a large pot over medium heat. Add leek, carrots and celery; season with salt and black pepper. Sauté until softened but not browned, 8-10 minutes.
  • 2
    Add garlic and cook until fragrant, about a minute. Stir in tomato paste and cook until darkened, 2-3 minutes. Add cannellini beans and chicken stock; season with salt and black pepper.
  • 3
    Bring to a boil, reduce to a gentle simmer and cook 15 minutes for flavors to meld. Stir in green beans and kale and simmer until vegetables are cooked, another 10-15 minutes. Add pasta and cook until al dente, about 10 minutes.
  • 4
    Stir in peas and remove from heat. Divide soup among 4 bowls and serve hot.